High-protein beef and bean salad

A cold South American-style salad with seared beef steak strips, kidney beans and plenty of lime. A refreshing lunch.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 45 g
• Fat: 22 g
• Carbs: 20 g

Ingredients

• 300g beef steak
• 1 tin kidney beans
• 1 red onion
• 1 lime
• 2 tbsp olive oil
• 1 bunch of coriander

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Sear the beef steak on both sides in a very hot frying pan until pink inside (in pregnancy, cook it right through) and set aside briefly.
2. Rinse the kidney beans thoroughly and slice the red onion into thin rings.
3. Squeeze the lime and roughly chop the coriander, stalks and all.
4. Mix the beans, onion and coriander in a bowl with the lime juice and olive oil.
5. Cut the rested beef steak into thin slices and fold them into the salad.

Good to know

The acidity of the lime cuts brilliantly through the richness of the beef.

Swaps

Beef steak → halloumi cheese (as a vegetarian version; contains milk). Kidney beans → black beans (a slightly starchier texture). Coriander → flat-leaf parsley (for anyone genetically wired to dislike coriander).

Cooking tips

After frying, the steak really needs to rest on a board for three minutes before you cut it, otherwise you'll lose a lot of its juices.

Storage

Best not to freeze the finished salad. Eaten cold, it still tastes great by the evening.

Allergens

Gluten-free and dairy-free. In pregnancy, cook the steak right through instead of leaving it pink.

Frequently asked questions

Can you freeze a beef and bean salad?

Best not to freeze the finished salad.

Dairy-free recipes