Mediterranean White Bean Salad

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Southern Living Cooking School


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1 (15.8-oz.) can Great Northern beans, drained and rinsed*

1 cup chopped English cucumber

1 cup grape tomatoes, halved

1/2 cup pitted kalamata olives, coarsely chopped

1 (16-oz.) bottle light balsamic vinaigrette, divided

3/4 teaspoon pepper, divided

1 (1 1/2-pound) flank steak

1/2 teaspoon salt

2 romaine lettuce hearts, separated

1/2 cup crumbled feta cheese

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