We love Flank Steak in this house. It makes a great main dish and the leftovers are fantastic sandwiches. I thought this salad would be a good way to use some leftovers and would be easy to pack for lunches and snacks.
The vegetables add quite a bit to this salad. They help to fill in the flavor of the steak and beans. I hope you like it as much as we did.
Cannellini Bean and Flank Steak Salad
1 red onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 cup of cremini mushrooms, sliced
2 TBS of olive oil
salt and pepper
1-15oz can of Cannellini beans, drained and rinsed
1 1/2 cups of Flank Steak, diced
1 lime, juiced
2 TBS of fresh cilantro, chopped
In a large sauté pan over medium heat add the olive oil. Cook the onions, peppers, and garlic for 5-7 minutes until tender. Place vegetables into a medium bowl. Add the mushrooms to the sauté pan and cook for 4-5 minutes. Add the mushrooms and their juices to the bowl. Stir in the beans, steak, cilantro, and juice. Add about 1/2 tsp of salt and pepper. Stir well. Enjoy!