Recipes and Cooking Steak Salad with White Beans and Peppers 4.0 (1) Add your rating & review This tasty chopped salad is packed with protein thanks to steak and navy beans. But our favorite part is definitely the creamy Greek yogurt ranch dressing! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Cook Time: 4 mins Hands On Time: 30 mins Total Time: 34 mins Servings: 4 Yield: 13 cups Jump to Nutrition Facts Ingredients 1 15 ounce can navy, cannellini, or Great Northern beans, rinsed and drained 1 cup whole sweet piquante peppers, halved, or sliced banana peppers ½ cup thinly sliced red onion 2 tablespoon white wine vinegar 10 cup chopped lettuce 2 cup baby arugula Kosher salt and black pepper 1 pound boneless beef skirt steak, trimmed 1 tablespoon olive oil ½ cup plain fat-free Greek yogurt 4 teaspoon ranch dry salad dressing mix 1 - 2 teaspoon water Directions In an extra-large bowl combine beans, piquante peppers, onion, and vinegar. Add lettuce and arugula; toss to combine. Sprinkle with salt and black pepper. Sprinkle both sides of meat with salt and black pepper. In a 12-inch heavy skillet heat oil over medium-high heat. Add meat; cook 4 to 8 minutes for medium-rare (145°F), turning once. Remove from skillet. Cover with foil; let stand 5 to 10 minutes. Thinly slice meat across the grain. Meanwhile, for dressing, in a small bowl whisk together yogurt, ranch dressing mix, and enough of the water to reach drizzling consistency. Drizzle dressing over lettuce mixture and sliced meat. Rate it Print Nutrition Facts (per serving) 436 Calories 18g Fat 35g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 436 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 75mg 25% Sodium 885mg 38% Total Carbohydrate 35g 13% Total Sugars 8g Protein 35g Vitamin C 29.5mg 148% Calcium 144mg 11% Iron 5.2mg 29% Potassium 938mg 20% Fatty acids, total trans 1g Folate, total 236.6mcg Vitamin B-12 2.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.