Beef, bean and feta salad

This colourful salad is a vibrant and healthy combination of steak, pulses and vegetables.

Recipe «Beef, bean and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 200g green beans, trimmed, cut into 3cm pieces, olive oil cooking spray, 500g beef scotch fillet steaks, 2 x 400g cans cannellini beans, drained, rinsed, 1 small red onion, thinly sliced , 250g grape tomatoes, halved, 50g low-fat feta, crumbled, 1/2 cup fresh flat-leaf parsley leaves , 1 tbsp lemon juice, 2 tsp olive oil, 2 tsp red wine vinegar, pinch sugar, lemon wedges, to serve.

Ingredients:

• 200g green beans, trimmed, cut into 3cm pieces 
• olive oil cooking spray 
• 500g beef scotch fillet steaks 
• 2 x 400g cans cannellini beans, drained, rinsed 
• 1 small red onion, thinly sliced 
• 250g grape tomatoes, halved 
• 50g low-fat feta, crumbled 
• 1/2 cup fresh flat-leaf parsley leaves 
• 1 tbsp lemon juice 
• 2 tsp olive oil 
• 2 tsp red wine vinegar 
• pinch sugar 
• lemon wedges, to serve 

Instructions

1. Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
3. Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.