Black Bean and Corn Steak Salad

The black bean and corn salsa is delicious enough to eat alone. I always make extra and use it as a side dish on Taco Tuesdays.

What it does for this steak salad, it adds color, additional nutrients, and makes the salad pop.

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Black Bean and Corn Steak Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients


• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounces) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 tablespoon olive oil
• ¾ pound flank steak
• Salt and pepper, to taste
• 4 cups Romaine, or red leaf, lettuce
• 1 avocado – peeled, pitted and diced
• 2 tomatoes, chopped

Directions

  1. Using a paper towel, pat the steaks to remove excess juices. Salt and pepper both sides of the steak. Add olive oil to cast iron skillet and heat over medium-high heat. Place the steak in the pan and lower heat to medium. Steak should sizzle when you place it in the pan. Let cook for 8 to 10 minutes. Flip steak and cook another 5 to 10 minutes, depending on how you like your steak. Take off heat. Cover with foil and let rest for 10 minutes.
  2. While steak rests make the black bean and corn salsa. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Whisk until well mixed. In a medium bowl, combine beans, corn, bell pepper, green onions, and cilantro. Give the lime dressing one more whisk and pour gradually over the corn and bean mixture. I seldom use all of the dressing. You want to wet the salad not soak it. Add the dressing a third at a time mixing between until just covered. Toss any unused dressing out.
  3. Assemble the salad. Split the Romaine lettuce, avocado, and tomato between two salad bowls, or plates. Add 1/4 to 1/2 cup of black bean and corn salsa. Gently toss. Cut the flank steak into strips and layer over salad.

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