63 lines
2.3 KiB
Markdown
63 lines
2.3 KiB
Markdown
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---
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title: "Zesty Roasted Red Pepper Dense Bean Salad"
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subtitle:
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date: 2025-02-19T00:00:00-07:00
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draft: false
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tags: [dense bean salad]
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#image: thumbnail.webp
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---
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Original Link: Tiktok
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## Ingredients
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### Salad
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- 1.5lbs flank, strip or hangar steak
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- 3 ears of corn
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- 1 container cherry tomatoes
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- 2 bell peppers
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- 1 bunch cilantro
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- 1/2 a red onion
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- 1 can of garbanzo beans
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- 1 can of white beans (I like Great Northern)
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- 4 oz cotija cheese
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- 12 oz roasted red peppers (set aside 2 oz for the dressing)
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### For the dressing
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- juice of 2 limes
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- 2 tbs mayonnaise
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- 1/4 cup white wine vinegar
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- 1/4 cup avocado oil
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- 2 cloves garlic
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- 1 tsp sea salt
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- 1 tsp chipotle pepper powder
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- 2 oz roasted red peppers
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## Instruction
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### Cook the steak
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- Rinse any excess blood or juice off of your steak and pat dry. Blood gives meat a metallic flavor so removing it by rinseing makes it taste better.
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- Generously salt your steak and let it sit for at least 10 minutes so the salt can soak in and season it throughout.
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- Cover your corn in a bit of avocado oil.
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- Pat the steak dry again before grilling. (we want the steak to be super dry so a Maillard reaction can occur. The Maillard reaction is protein browning, which gives it a delicious flavor, and this cannot happen in the presence of water)
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- Heat your grill to medium-high and grill the steak for about 6 minutes on one side and 7 minutes on the other to achieve a medium-rare cook. You can also do this inside on a cast iron or stainless steel pan.
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- Grill the corn while the steak cooks.
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- Let the corn cool and the steak rest while you prepare the rest of the salad.
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### Make the Salad
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- Slice the cherry tomatoes in half
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- Core and dice the bell peppers
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- Finely mince the cilantro
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- Finely dice the red onion.
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- Rinse and drain the beans and add them to the bowl along with the cherry tomatoes, cilantro, bell peppers, and red onion.
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- Slice the corn off the cobb and add to the bowl.
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- Cut the steak into bite-sized pieces and add them to the bowl.
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- In a small blender or with an immersion blender, blend the lime juice, mayonnaise, white wine vinegar, garlic, sea salt, chipotle powder, and roasted red peppers until completely creamy and smooth.
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- Pour the dressing over the salad and toss well.
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- Crumble in the cotija cheese and toss again lightly.
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