3 Easy High-Protein Salads You Can Make Ahead

Ingredients

• 1 lb Flank Steak (trimmed, marinated overnight in olive oil, garlic, salt and pepper)
• 1 can (15 oz) Pinto Beans (drained and rinsed)
• 1 can (15 oz) Garbanzo Beans (drained and rinsed)
• 1 cup Roasted Red Peppers (diced, jarred or fresh‑roasted)
• 1/2 medium Red Onion (finely diced)
• 1/2 cup Queso Fresco (crumbly, sharp bite; Ranero brand optional)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Fresh Cilantro (chopped)
• 2 tbsp Red Wine Vinegar
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (minced)
• 1/4 tsp Crushed Red Pepper
• 1/2 tsp Dried Oregano
• to taste Salt
• 1/4 cup Extra Virgin Olive Oil (slowly whisked into dressing)

Instructions

1. Marinate the Steak

   Place the flank steak in a zip‑top bag with olive oil, minced garlic, salt and pepper; seal and refrigerate overnight.

   Time: PT5M

2. Prepare the Beans

   Open the cans of pinto and garbanzo beans, drain, and rinse under cold water. Transfer to a large mixing bowl.

   Time: PT3M

3. Chop the Vegetables and Cheese

   Dice the roasted red peppers, finely dice the red onion, and crumble the queso fresco. Add all to the bowl with the beans.

   Time: PT5M

4. Make the Chimichurri Dressing

   In a small bowl whisk together red wine vinegar, lemon juice, minced garlic, crushed red pepper, dried oregano, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified.

   Time: PT4M

5. Cook the Steak

   Heat a skillet over medium‑high heat (about 400°F). Add the marinated steak and sear 4‑5 minutes per side for medium‑rare, or until desired doneness.

   Time: PT8M

   Temperature: 400°F

6. Rest and Dice the Steak

   Transfer the steak to a cutting board, cover loosely with foil, and let rest 5 minutes. Then slice against the grain and dice into bite‑size cubes.

   Time: PT5M

7. Add Fresh Herbs

   Stir in the chopped parsley and cilantro to the bean‑vegetable mixture.

   Time: PT1M

8. Assemble the Salad

   Add the diced steak to the bowl, pour the chimichurri dressing over everything, and toss gently to combine. Taste and adjust salt if needed.

   Time: PT3M

9. Serve

   Transfer the salad to a serving bowl and enjoy warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

10g