Mexican Beef Salad
10
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Enjoy this fibre-packed, gut-filling entree. It's fantastic on busy nights since it calls for already cooked deli-sliced roast beef.
Ingredients
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 slices
8 oz, cut in strips
Avocado
1 medium, diced
Tomato
1 cup(s), diced
Canned black beans
15 oz, drained and rinsed
Cilantro
¾ cup(s), leaves, roughly chopped
Onion
¾ cup(s), sweet, sliced
Whole wheat tortilla
4 medium, warmed (about 6 inches each)
Water
2 cup(s)
Instructions
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.
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