This recipe serves 4, and takes 25 minutes to prepare/cook.
Ingredients200g green beans, trimmed, cut into 3cm pieces
olive oil cooking spray
500g beef fillet steaks
2 x 400g cans cannellini beans, drained, rinsed
1 small red onion, thinly sliced
250g cherry tomatoes, halved
50g low-fat feta, crumbled or goat cheese
1/2 cup fresh flat-leaf parsley leaves
1 tbsp lemon juice
2 tsp olive oil
2 tsp red wine vinegar
lemon wedges, to serve
1. Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
3. Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.
Recipe credits: Taste.com