Bean and Meat Salad
Vibrant, hearty, and flavorful! A perfect mix of juicy beef, beans, fresh veggies, and greens, dressed with pomegranate sauce.
Updated : 09 June, 2025
Easy
About 30 min.
Ingredients
250 grams
Beef
120 grams
Cherry tomatoes
120 grams
Canned beans
100 grams
Lettuce leaves
1
Bell pepper
0.5
Onion
2 tablespoon
Vegetable oil
2 tablespoon
Sauce, paste
1 teaspoon
Sesame
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Beef can be replaced with any other meat you prefer. Keep in mind, cooking time, taste, and calorie content will vary. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time also depends on the cut and age of the meat.
Preparation
Step 1
First, prepare all the listed ingredients. You can use pork, chicken, or turkey instead of beef. Feel free to adjust the vegetable mix to your liking.
Step 2
Wash the beef, pat it dry, and cut it into medium-sized pieces.
Step 3
Slice cherry tomatoes in halves. If using regular tomatoes, cut them into wedges. Choose firm tomatoes; soft ones will lose shape and spoil the appearance.
Step 4
Remove seeds and stem from the bell pepper and slice into thin strips.
Step 5
Peel and slice the red onion into half-rings. You can use regular onion or shallot instead. If preferred, marinate the onion in vinegar for 15 minutes, then drain it before adding to the salad.
Step 6
Drain the canned beans using a strainer. Rinse under cold water to remove any sticky liquid. Pat dry to avoid a watery salad.
Step 7
Rinse and dry the lettuce leaves. You can use a ready-made mix or combine greens of your choice. A French Mesclun mix (arugula, chard, corn salad, spinach) works great.
Step 8
In a skillet, heat 1 tbsp of vegetable oil over high heat. Add the beef and stir-fry until browned. Then season with salt and pepper, cover, and simmer on low heat for 5–7 minutes. You can substitute pan-fried beef with boiled or oven-roasted (in foil) beef.
Step 9
On a serving plate, lay out the salad leaves. Add bell pepper, tomatoes, red onion, warm beef, and canned beans on top.
Step 10
Season the salad with salt and pepper. Drizzle with remaining vegetable oil and pomegranate sauce. Sprinkle with black sesame seeds and serve. You can use lemon juice instead of the pomegranate sauce, but I highly recommend the sauce – it makes the dish special. Enjoy!