---
title: "Grilled Corn, Steak, and Peach Dense Bean Salad"
subtitle: 
date: 2025-02-22T00:00:00-07:00
draft: true

tags: [dense bean salad]
---

Original Link: Tiktok

## Ingredients

### Salad

2 ears of corn
2 tbs avocado oil
1 lb of flank or bavette steak (you can do up to 1 1/2 lbs, butcher cuts can be inconsistent but this recipe is very forgiving!)
2 tsp sea salt
1 pint of cherry tomatoes
3 peaches
1/2 a red onion
1 bunch of cilantro
1 bunch of chives
1 ball of fresh burrata to serve
1 can of white beans
1 can of chickpeas

### For the Dressing

2 tbs balsamic vinegar (I used fig balsamic and it was really good)
juice of 1 lemon
1/4 cup olive oil
1/2 tsp Dijon mustardd
big pinch of sea salt
1/2 tsp herbs de Provence
1 tbs honey
1 clove of grated garlic

## Instruction

- Generously season the steak with the sea salt and set it on a paper towel on a grill tray to let the salt absorb. If you grill a lot mini sheet pans to hold your grill stuff is an amazing kitchen purchase.
- Shuck the corn and coat in the avocado oil.
- Go outside and preheat your grill to around 400.
- Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.
- Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4 times to get all four sides evenly charred.
- Remove the steak and corn from the grill and let them cool while you prep the vegetables.
- Slice the tomatoes in half. Chop the peaches. Mince the chives and cilantro. Add all of your chopped vegetables and herbs to a large bowl.
- Rinse and drain the beans. A few people have said their salads are soggy, this is key to preventing that!
- Add the beans to the salad mixture.
- Cut your steak against the grain into bite-sized pieces and add it to the bowl.
- Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it.

- In a small container mix together the lemon juice, balsamic vinegar, olive oil, herbs, garlic, honey, and Dijon mustard. I like to mix my dressings with a milk frother to make them extra creamy
- Pour the dressing over the salad and toss. I think the salad is best if you let the dressing marinate for at least an hour.
- Serve topped with fresh burrata and enjoy!
- It lasts about 3 days in the fridge (the peaches do get a bit mushy, but tbh it doesn’t last long in my house bc we eat it so quickly).