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Mixed Bean Taco Salad with Flank Steak & Citrus-Lime Vinaigrette

Mixed Bean Taco Salad with Flank Steak & Citrus-Lime Vinaigrette

Salads

Course

Pulse Type

Black

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

For the Steak

1 1/4lbFlank Steak
2tbspOlive Oil
1tspKosher Salt
1/2tspBlack Pepper
1tspChili Powder
1tspCumin
1tspSmoked Paprika
1cloveGarlicgrated
Lime Zestzest of 1 lime

For the Mixed Beans

1canNavy Beans15 oz, drained and rinsed
1canPinto Beans15 oz, drained and rinsed
1canBlack Beans15 oz, drained and rinsed
1tbspOlive Oil
1/2tspSalt
1/2tspCumin
1/2tspChili Powder

For the Salad

6cupsRomainechopped, or a romaine/spring mix blend
1cupCherry Tomatoeshalved
1largeAvocadodiced
1/2cupPickled Red Onions
1cupTortilla Chipscrushed (or corn chips)
1/4cupFresh Cilantroroughly chopped
Cotija Cheese & Sliced Jalapeñosoptional

Citrus-Lime Vinaigrette

1/3cupOlive Oil
1/4cupFresh Lime Juice
2tbspOrange Juice
1tbspHoneyor agave
1tspDijon Mustard
1cloveGarlicsmall, finely grated
1/2tspSalt
Black Pepperto taste

Instructions

Marinate the steak: In a shallow dish, combine olive oil, salt, pepper, chili powder, cumin, smoked paprika, garlic, and lime zest. Add the flank steak, turning to coat. Marinate at least 20 minutes (or up to 4 hours).
Prep the beans: In a mixing bowl, gently toss the navy, pinto, and black beans with olive oil, salt, cumin, and chili powder. Set aside.
Make the Vinaigrette: whisk together olive oil, lime juice, orange juice, honey, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.
Cook the steak: Heat a grill pan or cast-iron skillet over medium-high. Cook flank steak 4–6 minutes per side, depending on thickness, until medium or preferred doneness. Rest for 10 minutes, then slice thinly against the grain.
Assemble the salad: on a large platter or individual bowls, layer: chopped romaine, mixed beans, cherry tomatoes, avocado, pickled red onions, sliced steak, crushed tortilla chips and cilantro. Drizzle with citrus-lime vinaigrette and sprinkle with cotija or jalapeños if using.
Serve immediately for maximum crunch or keep salad/base and dressing separate until mealtime.