Why You’ll Love This Recipe

This salad is far from ordinary—it’s a satisfying, texture-rich meal that brings together sweet, savory, and tangy flavors in every bite. The steak adds a bold, meaty depth, while the peaches and balsamic dressing bring a bright contrast. Fresh herbs, grilled vegetables, and creamy Parmesan tie it all together. It’s also incredibly easy to make, with minimal prep time and tons of flexibility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ears of corn

• 1 pound of Delmonico steak (or your preferred cut)

• Garlic salt – to taste

• 1 pint of cherry tomatoes

• 3 peaches

• 1/2 red onion – chopped

• Flat-leaf Italian parsley

• Fresh chives

• Parmesan cheese (grated or shredded)

• 1 can of white chili beans

• 1 can of black beans

For the Dressing:

• 1/4 cup balsamic vinegar

• Juice from a fresh lemon

• 1/4 cup olive oil

• 1 peach

• Garlic salt

• Garlic powder

• 1/2 teaspoon Italian seasoning

• 1/4 cup honey

Directions

1. Shuck the corn and rinse in cold water. Set aside to dry on paper towels.

2. Pound the steak to about 1/4-inch thickness and place in a Ziploc bag. Sprinkle with garlic salt and a splash of balsamic vinegar. Refrigerate for at least 2 hours (or overnight).

3. Wash and dry cherry tomatoes, parsley, and chives. Cut tomatoes in half and season with salt and pepper. Chop the parsley, chives, and half a red onion.

4. Drain and rinse both cans of beans. Leave them to drain in a colander.

5. Grill the steak over low to medium-low heat until cooked through, flipping once. Wrap in foil and set aside.

6. Brush corn with butter and garlic salt, then grill until golden and lightly charred. Remove and let cool.

7. Peel and dice the peaches.

8. To make the dressing, blend 1 peeled peach with about 1/3 cup of water. Add balsamic vinegar, lemon juice, olive oil, garlic salt, garlic powder, Italian seasoning, and honey. Blend until smooth.

9. In a large bowl, combine grilled steak (sliced), grilled corn (cut from the cob), peaches, tomatoes, onion, parsley, chives, white chili beans, black beans, and Parmesan cheese.

10. Pour the dressing over the salad and toss well. Serve immediately.

Servings and timing

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Variations

• Protein Swap: Use grilled chicken, tofu, or shrimp instead of steak for different flavors.

• Dressing Twist: Try a honey mustard vinaigrette or lemon tahini dressing for a change.

• Add Greens: Toss in arugula or baby spinach for extra freshness.

• Spicy Kick: Add sliced jalapeños or a dash of cayenne to the dressing.

• Crunchy Element: Top with roasted nuts or seeds for texture.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and add it just before serving. The steak can be reheated gently in a skillet over low heat or served cold as part of the salad.

FAQs

How long can I marinate the steak?

You can marinate the steak for as little as 2 hours, but overnight marination will give the most tender and flavorful result.

Can I use canned peaches instead of fresh?

Fresh peaches provide the best flavor and texture, but canned peaches (in juice, not syrup) can be used in a pinch.

Is this salad served hot or cold?

This salad can be enjoyed warm or cold. Let the steak and corn cool slightly before tossing everything together if serving cold.

What can I substitute for Delmonico steak?

You can use ribeye, flank steak, or sirloin if Delmonico isn’t available.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Always double-check packaging to ensure no hidden gluten.

Can I make this salad ahead of time?

You can prep most components in advance. Store separately and assemble just before serving for the best texture.

What’s a good side dish for this salad?

This salad stands alone, but a crusty bread or grilled flatbread pairs well with it.

How do I know when the steak is done?

Cook the steak until it’s no longer pink in the center, or use a meat thermometer to check for an internal temperature of 145°F for medium.

Can I use a different kind of bean?

Yes, kidney beans or pinto beans would also work well in this recipe.

Do I need a grill to make this?

No, you can use a stovetop grill pan or even a skillet for the steak and corn if you don’t have access to a grill.

Conclusion

This Steak Dense Bean Salad is a celebration of summer flavors and textures, perfect for a hearty lunch, casual dinner, or weekend gathering. With its rich layers of grilled steak, sweet peaches, creamy beans, and zesty dressing, it’s a memorable dish that’s both satisfying and simple to prepare. Whether you’re grilling outside or cooking indoors, this salad brings brightness and boldness to your table.