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Steak, Avocado, & Bean Salad

Submitted by: JustRightMenus

Servings: 2

Categories: Mexican, beef, salad, steak

From the kitchen of:

Easy Meals: Mexican (Parragon Publishing, 2003), page 26


6 oz. tender steak, such as sirloin



2 garlic cloves, chopped

1/2 TB lime juice

1 TB olive oil



1/2 TB lime juice

1 TB olive oil

1/2 TB white or red wine vinegar

1/8 tsp mild chili powder

1/8 tsp ground cumin

1/4 tsp paprika

1 pinch of sugar


3 green onions, sliced thinly

3-4 ounces lettuce leaves; romaine works well

7 oz canned pinto beans, black beans, or red kidney beans

1/2 avocado, pitted, sliced, adn tossed with a little lime juice

1 ripe tomato, diced

1/8 green or red chile, chopped

1 1/2 TB chopped fresh cilantro

4 oz canned corn, drained

1 large handful crisp tortilla chips, broken into pieces

salt and pepper


Season the steak wtih salt and pepper, then place it in a (non-metal) dish with the marinade (garlic, lime juice, olive oil). Let it marinate while you prepare the dressing and the salad.

Combine the dressing ingredients (lime juice, olive oil, chili powder, cumin, paprika, and sugar) and set aside.

Pan-fry the steak or cook under a pre-heated broiler until browned on the outside and cooked to your liking in the middle.

Remove from the pan, cut into strips, and reserve (you may either keep it warm or let it cool).

Toss the scallions with the lettuce and arrange on a serving plate. Pour about half the dressing over the leaves, then arrange the beans, avocado, and tomatoes over the top. Sprinkle with the chile, cilantro, and corn.

Arrange the steak and the tortilla chips on top, then pour the rest of the dressing over them.

Serve immediately.