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.
Black Bean and Corn Steak Salad
• 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
- 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.
- 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.
- 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.