Mixed Bean Taco Salad with Flank Steak & Citrus-Lime Vinaigrette

Name: Mixed Bean Taco Salad with Flank Steak & Citrus-Lime Vinaigrette
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1 1/4 lb flank steak; 2 Tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 clove garlic (grated); Zest of 1 lime; 1 15 oz. can navy beans (drained and rinsed); 1 15 oz. can pinto beans (drained and rinsed); 1 15 oz. can black beans (drained and rinsed); 1 Tbsp olive oil; 1/2 tsp salt; 1/2 tsp cumin; 1/2 tsp chili powder; 6 cup chopped romaine (or a romaine/spring mix blend); 1 cup cherry tomatoes (halved); 1 large avocado (diced); 1/2 cup pickled red onions; 1 cup tortilla chips or corn chips (crushed); 1/4 cup fresh cilantro (roughly chopped); Cotija cheese (optional, to taste); Sliced jalapeños (optional, to taste); 1/3 cup olive oil; 1/4 cup fresh lime juice; 1 Tbsp orange juice; 1 Tbsp honey (or agave); 1 tsp Dijon mustard; 1 small clove garlic (finely grated)

Prep Time 25

Cook Time 12

Servings: 4

Units:

Ingredients

Flank Steak

1 1/4 lb flank steak
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 clove garlic, grated
Zest of 1 lime

Mixed Beans

1 15 oz. can navy beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder

Salad

6 cup chopped romaine, or a romaine/spring mix blend
1 cup cherry tomatoes, halved
1 large avocado, diced
1/2 cup pickled red onions
1 cup tortilla chips or corn chips, crushed
1/4 cup fresh cilantro, roughly chopped
Cotija cheese, optional, to taste
Sliced jalapeños, optional, to taste

Citrus-Lime Vinaigrette

1/3 cup olive oil
1/4 cup fresh lime juice
1 Tbsp orange juice
1 Tbsp honey, or agave
1 tsp Dijon mustard
1 small clove garlic, finely grated
1/2 tsp salt
Black pepper, to taste

Instructions

Marinate the steak: In a shallow dish, combine olive oil, salt, pepper, chili powder, cumin, smoked paprika, garlic, and lime zest. Add the flank steak, turning to coat. Marinate at least 20 minutes (or up to 4 hours).
Prep the beans: In a mixing bowl, gently toss the navy, pinto, and black beans with olive oil, salt, cumin, and chili powder. Set aside.
Make the Vinaigrette: whisk together olive oil, lime juice, orange juice, honey, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.
Cook the steak: Heat a grill pan or cast-iron skillet over medium-high. Cook flank steak 4–6 minutes per side, depending on thickness, until medium or preferred doneness. Rest for 10 minutes, then slice thinly against the grain.
Assemble the salad: on a large platter or individual bowls, layer: chopped romaine, mixed beans, cherry tomatoes, avocado, pickled red onions, sliced steak, crushed tortilla chips and cilantro. Drizzle with citrus-lime vinaigrette and sprinkle with Cotija or jalapeños if using.
Serve immediately for maximum crunch or keep salad/base and dressing separate until mealtime.

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