Tested till perfect White Bean Salad With Seared Steak
White Bean Salad With Seared Steak
Photography by Ryan Brook/TC Media

White Bean Salad With Seared Steak

This flavourful salad comes together in minutes and can also make the perfect light lunch on its own. Serve with crusty bread.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4

Ingredients

  • 4 4beef top sirloin grilling medallions, (about 1 lb/450 g total)
  • 1 tbsp 1tbspchopped fresh thyme
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 tsp 1tspvegetable oil
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspred wine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 2 cans (19 oz/540 mL each) 2 cans (19 oz/540 mL each)white kidney beans, drained and rinsed
  • 1/2 1/2cucumbercucumbers, chopped
  • 1/2 cup 1/2cupcubed feta cheese
  • 1/4 cup 1/4cupdiced red onion
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Sprinkle steak with half of the thyme and the salt and pepper. In cast-iron or nonstick skillet, heat vegetable oil over medium-high heat; cook steak, turning once, until medium-rare, 6 to 8 minutes. Transfer to platter; let stand for 5 minutes.

Meanwhile, in large bowl, whisk together olive oil, vinegar and mustard; stir in beans, cucumber, feta cheese, onion and remaining thyme. Serve with steak.

Nutritional Information Per serving: about

cal 468 pro 38g total fat 18g sat. fat 6g
carb 38g dietary fibre 15g sugar 6g chol 70mg
sodium 919mg potassium 852mg

% RDI:

calcium 17 iron 36 vit A 3 vit C 8
folate 41
All rights reserved. Transcontinental Media G.P. © 2014