Quick and Flavorful: For your next meal Consider Chicken Soft Tacos with Pickled Beet Salsa and a 3-Bean and Steak Salad.

3Bean & Steak Salad


When cooking for yourself, friends, or la familia, don’t sacrifice flavor for a quick meal. Here CATALINA brings you mouthwater­ing yet familiar, simple meals with tasty twists: Consider a 3-Bean and Steak Salad and Chicken Soft Tacos with Pickled Beet Salsa For more fast, family-friendly dinner ideas, visit auntnellie­ and Prep time: 20 minutes Servings: 2

1 can (15 ounces) READ 3 Bean Salad 1 ribeye or top sirloin steak (about 8 ounces) 1/2 teaspoon vegetable oil

1/4 teaspoon salt

2 cups arugula

1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon


2 tablespoon­s olive oil

1 tablespoon plain fat-free yogurt 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradis­h

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper


Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.

Heat cast-iron skillet or other heavy skillet over medium-high heat.

Lightly brush both sides of steak with oil. Sprinkle evenly with salt. In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.

In bowl, combine arugula and herbs with bean salad. Toss gently to combine.

To make the dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradis­h, salt and pepper. Set aside. Whisk again before serving.

Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.

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