Have leftover steak? Make this hearty salad with avocado, black beans, eggs, onions, peppers, and corn. And if you plan on brown-bagging lunch, pack the vinaigrette separately and toss right before eating.
Nutrition (per serving)
Calories: 496; total fat: 36g; saturated fat: 8g; protein: 27g; carbohydrates: 28g; sugar: 3g; fiber: 7g; cholesterol: 148mg; sodium: 672mg
Recipe and photo by Lisa Lotts of Garlic and Zest.
Makes 4 servings
- 6 cups of lettuces (a blend of arugula, bibb and red leaf)
- 1 ear of corn, kernels removed or 1/2 cup frozen corn, thawed
- 1/2 cup of black beans
- 1/2 red or yellow bell pepper, chopped
- 1/4 red onion, thinly sliced
- 1 ripe avocado, sliced or cut into bite size chunks
- 1/2 cup crumbled queso fresco
- 1/2 cup cilantro leaves
- 2 hardboiled eggs, halved or quartered
- About 1/2 lb of leftover steak, very thinly sliced
- For the vinaigrette:
- 1 lime, zested and juiced
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1/2 tsp ground cumin
- 1/2 tsp ancho or chipotle chili powder
- 1/2 tsp kosher salt
- 1/2 teaspoon freshly cracked black pepper
How to make it
For vinaigrette: Into a small bowl or glass measuring cup, add all ingredients and whisk until emulsified.
For a composed salad: Lay the sliced steak across a large platter, carpaccio style. Add lettuce, black beans, corn, red onion, bell pepper, and queso fresco to a large bowl. Spoon several tablespoons of vinaigrette over the salad and toss with salad tongs until lettuce is lightly coated. Mound dressed salad atop the steak. Arrange eggs and avocado atop salad. Sprinkle with cilantro.