Tuscan Beef and Bean Salad

Nutritional Information

Per Serving (376 calories, 25 g protein, 18 g fat, 29 g carbohydrates.)

Good source of iron (20% DV) and an excellent source of zinc (49% DV), 29% DV sodium.

Tuscan Beef and Bean Salad

Rich in zinc, iron and vitamin B12, this salad works well for a first-class Italian-style country picnic or patio buffet dinner. It’s also good tucked into a pita or tortilla as a wrap for lunches.

1 tsp (5 mL)

EACH coarsely ground pepper and Italian seasoning

⅛ tsp (0.5 mL)

garlic powder

1 lb (500 g)

Beef Grilling Steak (e.g. Rib Eye, Strip Loin or Top Sirloin), 1 inch (2.5 cm) thick

¼ cup (50 mL)

EACH olive oil and minced red onion

cloves garlic, roasted mashed or minced fresh

2 tbsp (30 mL)

red wine vinegar

1 tbsp (15 mL)

chopped fresh basil

½ tsp (2 mL)

EACH salt and dried oregano

¼ tsp (1 mL)

pepper

2 cup (500 mL)

assorted grilled vegetable chunks (e.g. zucchini, sweet red pepper or asparagus)

plum tomatoes, seeded and chopped

cans (19 oz/540mL)cans mixed beans OR lentils, drained and rinsed

jar (6 oz/170 mL) marinated artichoke hearts, drained and coarsely chopped

Combine pepper, Italian seasoning and garlic powder in small bowl. Rub mixture over steak; let stand for 15 minutes.

Grill or pan-fry steak over medium-high heat for 4 to 7 minutes per side for medium-rare to medium doneness. Let stand for 5 minutes.

Meanwhile, whisk together oil, red onion, garlic, vinegar, basil, salt, oregano and pepper in large salad bowl. Add grilled vegetables, tomatoes, beans and artichoke hearts. Cut steak into thin slices; add to bean mixture. Gently toss together and season to taste if necessary.

Recipe Summary

Nutritional Information

Tuscan Beef and Bean Salad

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