Photo of Mexican Beef Salad by WW

Mexican Beef Salad

8 - 11
PersonalPoints™ per serving
Total Time
25 min
25 min
0 min
Enjoy this fibre-packed, gut-filling entree. It's fantastic on busy nights since it calls for already cooked deli-sliced roast beef.


Fresh lime juice

¼ cup(s)

Olive oil

2 tbsp(s)

Minced garlic

½ tsp(s)

Cumin seeds

½ tsp(s)

Table salt

½ tsp(s)

Hot pepper sauce

½ tsp(s)

Romaine lettuce

4 cup(s), shredded

Deli style roast beef slice(s)

8 oz, cut in strips


1 medium, diced

Fresh tomato(es)

1 cup(s), diced

Canned black beans

15 oz, drained and rinsed


¾ cup(s), leaves, roughly chopped

Uncooked onion(s)

¾ cup(s), sweet, sliced

Whole wheat tortilla(s)

4 medium, warmed (about 6 inches each)


2 cup(s)


  1. Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
  2. Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
  3. Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.


This salad can be made several hours in advance, with the exception of the avocado, which should be diced and added just before serving. We serve it with warmed tortillas but you can use baked tortilla chips if you prefer. This recipe is wonderful with leftover sliced grilled steak instead of deli roast beef. Just be sure to account for any extra Points values.