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Photo of Mexican Beef Salad by WW

Mexican Beef Salad

10
Points® value
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
Enjoy this fibre-packed, gut-filling entree. It's fantastic on busy nights since it calls for already cooked deli-sliced roast beef.

Ingredients

Fresh lime juice

¼ cup(s)

Olive oil

2 tbsp(s)

Minced garlic

½ tsp(s)

Cumin seeds

½ tsp(s)

Table salt

½ tsp(s)

Hot pepper sauce

½ tsp(s)

Romaine lettuce

4 cup(s), shredded

Deli style roast beef slices

8 oz, cut in strips

Avocado

1 medium, diced

Tomato

1 cup(s), diced

Canned black beans

15 oz, drained and rinsed

Cilantro

¾ cup(s), leaves, roughly chopped

Onion

¾ cup(s), sweet, sliced

Whole wheat tortilla

4 medium, warmed (about 6 inches each)

Water

2 cup(s)

Instructions

  1. Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
  2. Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
  3. Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

Notes

This salad can be made several hours in advance, with the exception of the avocado, which should be diced and added just before serving. We serve it with warmed tortillas but you can use baked tortilla chips if you prefer. This recipe is wonderful with leftover sliced grilled steak instead of deli roast beef. Just be sure to account for any extra Points values.

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