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Beef & Salsa Salad Supreme
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
boneless beef top sirloin steak (about 1 pound)
2
teaspoons Mexican seasoning blend or chili powder
1
package (8 ounces) assorted torn salad greens
1
cup rinsed and drained canned black beans
1
cup frozen corn, thawed
1/4
cup salsa or picante sauce
1/4
cup red wine vinegar and oil salad dressing
1
medium tomato, chopped
Preparation:
1.
Heat large nonstick skillet over medium heat. Rub both sides of steak with seasoning. Cook steak in skillet 5 minutes per side to medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand 5 minutes.
2.
Meanwhile, combine salad greens, beans and corn in large bowl. Combine salsa and dressing in small bowl; pour over greens mixture. Toss lightly to coat. Evenly divide on salad plates.
3.
Carve steak crosswise into 1/4-inch-thick strips; arrange over salad greens, dividing evenly. Sprinkle with tomato.
Serving Suggestion
For a special touch, add a sprig of cilantro to each serving.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Protein | 29 g |
| Fiber | 6 g |
| Carbohydrate | 21 g |
| Cholesterol | 69 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories | 257 |
| Sodium | 407 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 3 |
This recipe appears in:
Mexican
