Steak and Bean Salad

This recipe has the magic three: protein, fiber and starch!
Serves 4

1 12 oz lean flank steak (or your choice of lean steak)
1 tablespoon of spicy mustard
1/2 teaspoon of garlic powder
pepper to taste
5 cups of spinach (for variety, you can mix another lettuce with the spinach)
1 cucumber peeled sliced and quartered
1 cup of cherry tomatoes, halved
1/2 cup of chopped red onion
1 (15.8 oz) can of black beans or Cannellini beans, rinsed and drained
3/4 cup of fat-free Italian dressing (don’t like Italian dressing, squeeze fresh lemon over your salad)

Trim any excess fat from steak. Combine mustard, garlic and pepper and spread on both sides of steak. Use cooking spray if broiling steak or grill steak outside to desired doneness. Cut steak diagonally across grain into small chunks or slices. Combine steak and next 4 ingredients. Toss and drizzle with dressing.

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