How long does dense bean salad last in the fridge?

Dense bean salad can last 3 to 4 days in the refrigerator when stored in an airtight container. For the best texture, stir gently before serving and avoid adding soft ingredients like avocado until just before eating.

How long does marinated bean salad last in the fridge?

Marinated bean salads often last up to 5 days thanks to the acidic dressing, which acts as a preservative. Keep it well-sealed and chilled, and always smell and taste before serving if it’s past day three.

What cut of steak is best with chimichurri?

Flank steak and skirt steak are top choices for chimichurri. They have bold beefy flavor and absorb marinades beautifully. Just remember to slice them against the grain for maximum tenderness.

What to put in a dense bean salad?

A great dense bean salad includes a mix of beans like black, kidney, chickpeas , plus crunchy veggies (onion, celery), herbs , and a zesty vinaigrette . You can also add corn, avocado, or peppers for texture and flavor variety.

Steak Chimichurri Dense Bean Salad Recipe

Name: Steak Chimichurri Dense Bean Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Steak Marinade; 1 1/2 teaspoons chili powder; 1 teaspoon onion powder; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 1/2 teaspoons salt; 2 teaspoons lemon juice; 1 tablespoon red wine vinegar; 3 tablespoons olive oil; 1 pound flank steak; Salad; 1 bunch flat-leaf parsley, roughly chopped; 1/2 bunch cilantro, roughly chopped; 1/2 small red onion, diced; 1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped; 1 (15-ounce) can garbanzo beans, drained and rinsed; 1 (15-ounce) can into beans, drained and rinsed; 1/2 cup crumbled queso fresco; Dressing; 1 clove garlic, finely minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon dried oregano; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1/4 cup extra-virgin olive oil; 1 teaspoon kosher salt

Ingredients

Scale

Steak Marinade

1 1/2 teaspoons chili powder

1 teaspoon onion powder

2 cloves garlic, minced

1/2 teaspoon dried oregano

1 1/2 teaspoons salt

2 teaspoons lemon juice

1 tablespoon red wine vinegar

3 tablespoons olive oil

1 pound flank steak

Salad

1 bunch flat-leaf parsley, roughly chopped

1/2 bunch cilantro, roughly chopped

1/2 small red onion, diced

1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped

1 (15-ounce) can garbanzo beans, drained and rinsed

1 (15-ounce) can into beans, drained and rinsed

1/2 cup crumbled queso fresco

Dressing

1 clove garlic, finely minced

1/4 teaspoon crushed red pepper

1/4 teaspoon dried oregano

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

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Instructions

Combine chili powder, onion powder, garlic, oregano, salt, lemon juice, wine vinegar, and olive oil in a large resealable plastic bag. Add steak, squeeze out any excess air from the bag, and seal the bag. Refrigerate steak to marinate overnight.

Remove steak from the bag; discard marinade. Heat an outdoor grill or grill pan for medium-high heat. Grill steak, undisturbed, until browned and easy to release from pan, 4 to 5 minutes. Flip steak and cook an additional 4 or 5 minutes for medium-rare to medium, or to desired doneness. Remove steak from the heat to a cutting board and rest for 10 minutes.

Meanwhile, for salad, combine parsley, cilantro, onion, roasted peppers, garbanzo beans, pinto beans, and cheese in a large bowl.

For dressing, whisk garlic, crushed red pepper, oregano, wine vinegar, lemon juice, olive oil and salt together in a separate bowl until well combined. Pour dressing over bean mixture and toss well.

Cut steak into bite-sized pieces; add to bean salad along with any accumulated juices. Toss well to coat and serve immediately or refrigerate until ready to serve.

Notes

This bold steak chimichurri dense bean salad brings summer to your plate! Perfect for meal prep or a family cookout.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 420
Fat: 22g
Carbohydrates: 28g
Protein: 35g