Steak and White Bean Vegetable Salad with Dijon Balsamic Dressing

This steak and white bean vegetable salad is a hearty, protein-rich salad made with seared steak, creamy white beans, balsamic sautéed mushrooms, and tender zucchini and yellow squash, all finished with a simple Dijon balsamic dressing. It’s bold, savory, and satisfying — the kind of salad that truly eats like a meal. Below, I’ll share exactly what I used.

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Ingredients

Serves: 2

Salad

• 1 lb steak (New York strip, ribeye, or sirloin), cooked and sliced

• 1 (15-oz) can white beans (cannellini or great northern), drained and rinsed

• 8 oz baby bella mushrooms, cleaned and sliced

• 1 medium zucchini, sliced

• 1 medium yellow squash, sliced

• 1 tablespoon olive oil (for mushrooms)

• 1½ tablespoons olive oil (for vegetables), divided

• Salt and black pepper, to taste

Balsamic Sautéed Mushrooms

• 1 clove garlic, minced

• 1 tablespoon balsamic vinegar

• ¼ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• Optional: fresh parsley, for garnish

Dijon Balsamic Dressing

• 2 tablespoons balsamic vinegar

• ¼ cup extra-virgin olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey, to taste

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

Garnish

• Shaved Parmesan cheese

• Fresh Italian parsley, finely chopped

Instructions

1. Cook the steak

Season the steak generously with salt and black pepper. Sear in a hot skillet or grill over medium-high heat until cooked to your liking. Let rest for 5–10 minutes, then slice against the grain.

2. Make the balsamic sautéed mushrooms

Gently wipe the mushrooms clean with a damp paper towel and slice evenly. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook undisturbed for 4–5 minutes to allow browning.

Stir and continue cooking for another 3–4 minutes as the mushrooms release moisture and begin to caramelize. Add the garlic and cook for about 30 seconds, just until fragrant. Reduce heat to medium, drizzle in the balsamic vinegar, season with salt and black pepper, and cook for 1–2 more minutes until glossy and deeply flavored. Remove from heat and set aside.

3. Sauté the zucchini and yellow squash

In a separate skillet, heat the remaining 1½ tablespoons olive oil over medium heat. Add zucchini and yellow squash, season lightly with salt and pepper, and sauté until just tender with light golden color. Remove from heat.

4. Make the Dijon balsamic dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until fully emulsified.

5. Assemble the salad

In a large bowl, combine the white beans, balsamic sautéed mushrooms, sautéed zucchini and squash, and sliced steak. Drizzle with the dressing and gently toss to combine.

6. Finish and serve

Top with shaved Parmesan cheese and fresh Italian parsley just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, add Parmesan and parsley just before serving.

Nutrition (per serving, approximate)

Calories: ~650 Protein: ~44 g Fat: ~38 g Carbohydrates: ~30 g

What I Used

• Extra-virgin olive oil

• Balsamic Vinegar

• Dijon Mustard

• Organic Raw Unfiltered Honey

• Organic Cannellini Beans

Affiliate Disclosure

This post may contain affiliate links. If you choose to purchase through one of my links, it’s at no extra cost to you, and it helps support SaladMood so I can continue sharing simple, nourishing recipes. Thank you so much for your support 🤍

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