Beef Salsa Salad Supreme
Browse the recipe Beef Salsa Salad Supreme
Beef & Salsa Salad Supreme
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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.
This recipe appears in:
Mexican
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 |