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Steak dense bean salad

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This steak dense bean salad is unbelievably delicious, and incredibly easy to make.  You have the wonderful White Chili beans, black beans, fresh sliced peaches, grilled corn, tomatoes, red onion, a balsamic dressing, a few more ingredients, and marinated grilled Steak, cut into bit sized pieces, with all these delicious flavors that come together for a fabulous healthy dense bean salad, that you can’t stop eating. 

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It’s a meal in itself, but you can serve this with crusty bread, or soft rolls and butter.  No matter how you choose to plate this, everyone will want seconds.  Trust me, this is sure to become a favorite.

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Ingredients:

  • 3 ears of Corn
  • 1 pound of Delmonico Steak (Or your preference)
  • Garlic Salt  – to taste
  • 1 pint of Cherry Tomatoes
  • 3 peaches
  • 1/2 Red Onion – chopped
  • Flat leaf Italian Parsley
  • Fresh Chives
  • Parmesan Cheese
  • 1 can of White Chili Beans – Bush’s brand
  • 1 can of Black Beans – Bush’s brand

DRESSING

  • 1/4 cup of Balsamic vinegar
  • Juice from a fresh lemon
  • 1/4 cup of Olive Oil
  • 1 peach
  • Garlic Salt
  • Garlic Powder
  • 1/2 teaspoon Italian Seasoning
  • 1/4 cup of Honey
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Instructions:

Shuck the Corn, rinse in cold water, and lay on paper towels.  Place the steak on a large paper plate, and cover with Plastic wrap.  Pound the steak to about 1/4 inch thickness. Place in a Ziploc bag, and sprinkle with garlic salt, and balsamic vinegar. 

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Zip up the bag, and place in the refrigerator for at least 2 hours  to tenderize steak.  (You can leave Steak overnight in the fridge if you have time).  Wash the Cherry tomatoes and place on a paper towel to drain.  Rinse the Parsley, and the fresh Chives, and dry on paper towels.  

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Open the cans of beans, drain, and rinse well, and leave in colander to drain.

Place the Steak on the grill over low to medium low heat.  I used my Ninja Grill, and it worked great.  Cook the steak until it’s no longer pink, turning at least once during cooking.  When done, remove from the grill, and wrap in foil, and set aside.  Brush the Corn with butter, and salt with the Garlic Salt, and place on the grill on low heat.  Cook the corn until it’s light golden brown, but not charred.  Remove from grill.

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Slice the peaches in half and remove the pit.  Peel the skin from the outside of the peach, or scoop the peaches out with a spoon, and cut into small pieces.  Chop half of the Red Onion.  Cut the tomatoes in half on a plate, and salt and pepper them.  Chop the Parsley and the Chives in small pieces.

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In a food processor or a blender, scoop out the peach, as directed above, and place in the processor, with about 1/3 cup of water.  Process just until blended.  Add the Balsamic Vinegar, and the juice from a fresh lemon, Olive Oil, Garlic Salt, Garlic Powder, Italian Seasoning, and Honey, and blend until smooth. 

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In a large Salad Bowl, add the Grilled Corn, and Grilled Steak, Peaches, Tomatoes, Onion, Parsley, Chives, White beans, and Black beans, and fresh grated, or shredded Parmesan Cheese.  Toss all ingredients together and pour Dressing over Salad.  Toss again with Dressing, serve, and enjoy!

May be served with your favorite bread or rolls.

NOTE:  If you prefer a different cut of Steak, you can use your preference, and marinate it as instructed above.

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Steak dense bean salad

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

This steak dense bean salad is unbelievably delicious, and incredibly easy to make.  You have the wonderful White Chili beans, black beans, fresh sliced peaches, grilled corn, tomatoes, red onion, a balsamic dressing

Ingredients

  • 3 ears of Corn
  • 1 pound of Delmonico Steak (Or your preference)
  • Garlic Salt – to taste
  • 1 pint of Cherry Tomatoes
  • 3 peaches
  • 1/2 Red Onion – chopped
  • Flat leaf Italian Parsley
  • Fresh Chives
  • Parmesan Cheese
  • 1 can of White Chili Beans – Bush’s brand
  • 1 can of Black Beans – Bush’s brand

Dressing

  • 1/4 cup of Balsamic vinegar
  • Juice from a fresh lemon
  • 1/4 cup of Olive Oil
  • 1 peach
  • Garlic Salt
  • Garlic Powder
  • 1/2 teaspoon Italian Seasoning
  • 1/4 cup of Honey

Instructions

    1. Shuck the Corn, rinse in cold water, and lay on paper towels.  Place the steak on a large paper plate, and cover with Plastic wrap.  Pound the steak to about 1/4-inch thickness. Place in a Ziploc bag, and sprinkle with garlic salt, and balsamic vinegar. 
    2. Zip up the bag, and place in the refrigerator for at least 2 hours to tenderize steak.  (You can leave Steak overnight in the fridge if you have time).  Wash the Cherry tomatoes and place on a paper towel to drain.  Rinse the Parsley, and the fresh Chives, and dry on paper towels.  
    3. Open the cans of beans, drain, and rinse well, and leave in colander to drain.
    4. Place the Steak on the grill over low to medium low heat.  I used my Ninja Grill, and it worked great.  Cook the steak until it’s no longer pink, turning at least once during cooking.  When done, remove from the grill, and wrap in foil, and set aside.  Brush the Corn with butter, and salt with the Garlic Salt, and place on the grill on low heat.  Cook the corn until it’s light golden brown, but not charred.  Remove from grill.
    5. Slice the peaches in half and remove the pit.  Peel the skin from the outside of the peach, or scoop the peaches out with a spoon, and cut into small pieces.  Chop half of the Red Onion.  Cut the tomatoes in half on a plate, and salt and pepper them.  Chop the Parsley and the Chives in small pieces.
    6. In a food processor or a blender, scoop out the peach, as directed above, and place in the processor, with about 1/3 cup of water.  Process just until blended.  Add the Balsamic Vinegar, and the juice from a fresh lemon, Olive Oil, Garlic Salt, Garlic Powder, Italian Seasoning, and Honey, and blend until smooth. 
    7. In a large Salad Bowl, add the Grilled Corn, and Grilled Steak, Peaches, Tomatoes, Onion, Parsley, Chives, White beans, and Black beans, and fresh grated, or shredded Parmesan Cheese.  Toss all ingredients together and pour Dressing over Salad.  Toss again with Dressing, serve, and enjoy!

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