Steak and Green Bean Salad (Take-to-Work)

Points® value

Meal Items

table salt

½ tsp, (divided)

uncooked green snap beans

1 cup(s)

red onion

¼ cup(s), (chopped)

cooked lean flank steak

4 oz, (cut into thin strips)

cherry tomatoes

4 medium, (chopped)

fat free balsamic vinaigrette dressing

2½ Tbsp


Add 1/4 teaspoon salt to 2 cups of water in a pot and bring to a boil. Add green beans and cook until crisp-tender, about 6 minutes; drain well. Place green beans in a medium bowl; add onion, steak and tomatoes and toss well. Season with remaining 1/4 teaspoon of salt and pepper; toss with vinaigrette. (TIME-SAVER PREP TIP: Use plain frozen green beans instead of fresh. Thaw under cold running water, drain well and add to salad.)