06 September 2011

Kitchen adventures: Three-bean salad with couscous and flank steak

By: Jessica B.
Tagged: Food

Lately, I’ve been a very bad home cook. I blame (as always) travel, but my new scapegoat is actually summer. It’s hot, I don’t want to cook and while the weather is nice, I would rather be outside than in the kitchen. Fall is around the corner so I’ll be spending MUCH more time indoors cooking soon.

But I miss it, so this weekend, I was determined to get back in there and dust off my skillet and mixing bowls.

Here’s part of what I made:

Real Simple’s Three-Bean Salad (with couscous)

Ingredients:

  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 celery stalks, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions:

  1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.
  2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
  3. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.
  4. Prepare 1/3 cup couscous as directed, add to the bean salad and toss again.
Medium-Rare Flank Steak (inspired by this Real Simple recipe)
Ingredients:
  • Flank steak (fat left on or trimmed as you prefer)
  • Fresh black pepper
  • 1 tablespoon extra-virgin olive oil
Directions:
  1. Season steak with black pepper
  2. Add the oil to the skillet over medium-high heat
  3. Cook meat to desired doneness, I did it at 6 minutes on each side for medium rare
  4. Remove meat from skillet, rest before slicing
Verdict and final plate picture:
The bean salad was really yummy, only, for me, I thought there was too much parsley. I don’t like that getting stuck in my teeth and it takes away from the beans texture. Next time, I would cut back on that. The vinaigrette was really tasty and not overpowering at all. The salad was a total home run. To be honest, the meat was a little more of an afterthought so next time, I would do a better rub and spice mix on the meat because it was tender and juicy, but not super flavorful. That said, for a first real foray back in to the kitchen, I’m pleased!
What are you cooking lately?

4 Comments

  1. katelin says:

    that bean salad looks like a dream, seriously so tasty. yum.

    and i feel ya on the no cooking thing, it’s too damn hot to cook. bring on colder weather and crock pots!

  2. The 3 bean salad looks awesome! I’ll have to try it soon!

  3. looks delicious! i love the colors of the bean salad. i made a chickpea Real Simple recipe last night. I never think to use them in anything but salads but am liking it!