INGREDIENTS
1 lb
Flank steak
1 15.5 ounce can
Cannellini beans
2
ears Corn, fresh
1/4 cup
Italian (flat leaf) parsley
1
Red bell pepper, small
2 cups
Red cabbage
1
bag Romaine lettuce hearts
1/4 cup
Vinaigrette
1
Black pepper, freshly ground coarse
1
Sea salt, freshly ground coarse