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Mexican steak and bean salad recipe

Published: 30 Apr 11
Updated: 18 Mar 24

This super quick salad can be on the table in less than 20 minutes. Perfect if you’re in a hurry, and it’ll also use up those tins of beans you have lurking in the larder. If you prefer, swap the steak out for halloumi, to make it vegetarian.

Easy
May 2011

Test kitchen approved

Serves 4
Ready in 15 min

Nutrition: per serving

Calories: 568kcals
Fat: 35.6g (7.6g saturated)
Protein: 21.7g
Carbohydrates: 34g (2.9g sugar)
Fibre: 17.6g
Salt: 0.1g

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Ingredients

1 medium (250g) sirloin steak
Olive oil for brushing
1 red onion, finely sliced
410g tin cannellini beans
410g tin borlotti beans
Juice of 1 lime
1 garlic clove, crushed
4 tbsp extra-virgin olive oil
1 red chilli, finely chopped
10-12 cherry tomatoes, quartered
2 avocados, peeled and chopped into chunks
Handful of fresh coriander, chopped

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Method

Heat a heavy-based frying pan or griddle over a high heat. Season the steak and brush with a little olive oil. Fry for 1-2 minutes each side for medium-rare (or longer if you like), then set aside to rest.
Put the sliced onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water.
Drain and rinse the beans. Heat in a pan of boiling salted water for

1 minute, drain, then put in a bowl. Whisk the lime juice with the garlic, then season with salt, pepper and a pinch of sugar. Gradually whisk in the oil, then pour over the beans.
Add the remaining ingredients to the beans and toss well to combine.
Slice the steak and add it with any of its juices to the salad, then serve.