Recipe courtesy of Family Features


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Three Bean and Steak Salad

Recipe courtesy of Carolyn Mazzocco.

Prep time: 20 minutes

Cook time: 8 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 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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