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Photo of Mexican beef salad by WW

Mexican beef salad

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A light twist on a Mexican favourite.

Ingredients

Beef rump steak, raw

500 g, (buy 550g), fat trimmed

Taco seasoning

2 tsp

Coral lettuce

4 cup(s), torn into small pieces (240g)

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Cherry tomatoes

250 g, halved

Lebanese cucumber

1 medium, diced

Yellow capsicum

1 small, sliced

Fresh coriander

⅓ cup(s)

Tomato-based salsa

1 cup(s), (260g), medium hot variety

Light sour cream

⅓ cup(s), (75ml)

Lime(s)

2 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill pan or barbecue over medium-high heat. Lightly spray steak with oil and rub with taco seasoning. Chargrill steak for 3-4 minutes on each side or until cooked to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5-10 minutes. Thinly slice.
  2. Place lettuce on serving platter. Top with beans, tomato, cucumber and capsicum. Arrange sliced beef on top and scatter with coriander. Spoon over salsa and sour cream. Serve with lime wedges.

Notes

Serving suggestion: Warmed corn tortilla

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