Mixed Bean Salad
Mixed Bean Salad
Steak and salad is one of the easiest meals you can make, yet it can be one of the most tasty and nourishing. A good steak provides a lot of highly-absorbable protein, iron, zinc, vitamin B12, and amino acids that support our body's muscle repair, energy production, while boosting immune function. Pairing it with fresh leafy greens, tomatoes, garlic, and olive oil creates a balanced meal rich in antioxidants, fibre, and phytonutrients.
Servings: 1 person
Ingredients
- 1 330gr can of mixed beans - drained
- 1 stalk celery - trimmed and finely chopped
- ½ medium capsicum (red or yellow) - finely chopped
- ½ small red onion - finely chopped
- ¼ cup black olives - seeded and chopped coarsely
- ¼ cup parsley leaves - loosely packed
- 1 clove garlic - finely chopped
- 2 tsp lemon juice
- ½ tsp English mustard
- 2 tsp olive oil
- salt and pepper to suit
Step-by-Step Instructions
- Place garlic, olive oil, mustard and lemon juice, a little salt and freshly ground pepper in jar and shake to mix very well.
- Place a heavy frying pan or ridged griddle cast iron pan over a high heat, and add 1 teaspoon olive oil. While it heats up, make the salad.
- Put the tomatoes and onion rings and garlic in a bowl, pour over the remaining olive oil and drizzle with balsamic vinegar. Add the salad leaves and mix carefully.
- When the oil in the pan begins to smoke, add the steak and cook on one side. After a few minutes- how many will depend on the thickness of the steak and how you like it cooked - but it should not be more than 4 minutes- turn it over and then cook the other side. I like my sirloin steak rare, it tastes great to me, but you may like it medium or even well-done. Serve immediately once the steak is done to your satisfaction.
- Put the salad on the plate with the meat, pour over any remaing pan juices and maybe a little extra olive oil. Enjoy!
