Bean Salad
2 cans pinto beans, drained (reserve 1/4 C liquid)
1/2 yellow onion, diced
3 T cilantro, chopped
4 cloves garlic, minced
2 T green onion, diced
Juice of one lime
1/4 C good olive oil
2 t oregano
1/2 yellow onion, diced
3 T cilantro, chopped
4 cloves garlic, minced
2 T green onion, diced
Juice of one lime
1/4 C good olive oil
2 t oregano
Salt
Pepper
Mix everything, including the reserved liquid, together. Refrigerate for at least one hour (can be made ahead and refrigerated overnight).
Pepper
Mix everything, including the reserved liquid, together. Refrigerate for at least one hour (can be made ahead and refrigerated overnight).
Steaks
4 Certified Steak & Seafood Company filet mignons
Kosher salt
Pepper
Remove the filets from their packaging. Season all sides generously with kosher salt and freshly ground black pepper. Let sit for 15 minutes.
Grill or cook over medium heat. For medium rare, cook for four minutes on one side and three minutes on the other.
Let rest for five minutes.
Spoon the salad into a serving bowl. Slice the filets and arrange on top of the salad.
Serve and enjoy!
Disclosure: I used the Certified Steak & Seafood Company filets because they were sent to me as part of their March Nutrition Month blogger campaign. I'm a vegetarian so I can't tell you if they were great or not, but my guests said they were some of the best meat they've ever had.
