Wednesday, October 6, 2010

Cannellini Bean and Flank Steak Salad

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!

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