---
title: "Zesty Roasted Red Pepper Dense Bean Salad"
subtitle: 
date: 2025-02-19T00:00:00-07:00
draft: false

tags: [dense bean salad]
#image: thumbnail.webp
---

Original Link: Tiktok

## Ingredients

### Salad

- 1.5lbs flank, strip or hangar steak
- 3 ears of corn
- 1 container cherry tomatoes
- 2 bell peppers
- 1 bunch cilantro
- 1/2 a red onion
- 1 can of garbanzo beans
- 1 can of white beans (I like Great Northern)
- 4 oz cotija cheese
- 12 oz roasted red peppers (set aside 2 oz for the dressing)

### For the dressing

- juice of 2 limes
- 2 tbs mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup avocado oil
- 2 cloves garlic
- 1 tsp sea salt
- 1 tsp chipotle pepper powder
- 2 oz roasted red peppers

## Instruction

### Cook the steak

- 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.
- Generously salt your steak and let it sit for at least 10 minutes so the salt can soak in and season it throughout.
- Cover your corn in a bit of avocado oil.
- 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)
- 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.
- Grill the corn while the steak cooks.
- Let the corn cool and the steak rest while you prepare the rest of the salad.

### Make the Salad

- Slice the cherry tomatoes in half
- Core and dice the bell peppers
- Finely mince the cilantro
- Finely dice the red onion.
- Rinse and drain the beans and add them to the bowl along with the cherry tomatoes, cilantro, bell peppers, and red onion.
- Slice the corn off the cobb and add to the bowl.
- Cut the steak into bite-sized pieces and add them to the bowl.
- 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.
- Pour the dressing over the salad and toss well.
- Crumble in the cotija cheese and toss again lightly.