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Photo of Steak and black bean salad by WW

Steak and black bean salad

4 - 8
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min



2 individual, cobs

Red capsicum

2 medium, cut into thin strips

Lean beef rump steak

400 g, (Buy 500g) fat trimmed

Ground cumin

½ tsp

Ground coriander

½ tsp

Chilli powder

½ tsp, Mexican variety, plus an extra pinch to serve, if desired

Canned black beans, rinsed, drained

400 g, (1x400g can)

Cherry tomatoes

125 g, halved


1 cup(s), (1/2 bunch) sprigs picked

Red onion

½ medium, thinly sliced

Olive oil

1 tbs, extra virgin variety

Lime juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Heat a chargrill or barbecue over medium-high heat. Cook the corn for 15 minutes, turning often, until tender and charred. Set aside to cool.
  2. Add the capsicum to the chargrill and cook, turning occasionally until tender and lightly charred. Set aside.
  3. Lightly spray the steak with oil. Sprinkle with spices. Cook on the chargrill for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover and set aside. Slice the steak thinly.
  4. Hold the corn upright. Using a small sharp knife, cut downwards to remove the kernels. Combine the corn kernels, capsicum, beans, tomato, watercress, onion and steak in a bowl. Drizzle with the olive oil and lime juice, and season with pepper. Toss gently. Sprinkle with extra chilli powder, if desired.