Photo of Steak & black bean salad by WW

Steak & black bean salad

Total Time
35 min
15 min
20 min
Spicy griddled steak, blackened sweetcorn and charred red peppers are the stars of this bold, flavour-filled salad


Corn on the cob, boiled

2 medium, husk removed

Red pepper

2 medium, deseeded and cut into strips

Beef rump steak, lean, raw

500 g, fat trimmed

Ground Cumin

½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level

Chilli Powder

½ teaspoon(s), level, plus extra to serve

Black beans in water

1 can(s), medium, drained

Cherry Tomatoes

250 g, halved


100 g

Red onion

½ medium, finely sliced

Lime Juice, Fresh

1 tablespoon(s)


1 medium, wedges to serve


  1. Heat a griddle pan over a medium-high heat. Cook the corn for about 15 minutes, turning often, until tender and charred. Set aside to cool.
  2. Add the peppers and cook, turning, for 2 minutes until tender. Set aside.
  3. Mist the steak with cooking spray, then sprinkle over the spices. Griddle for 2 minutes each side, then transfer to a plate. Cover and set aside to rest for 5 minutes then cut into thin slices.
  4. Meanwhile, use a small, sharp knife, to remove the kernels from the cob.
  5. To serve, toss the corn, peppers, black beans, tomatoes, watercress and red onion with the olive oil and lime juice. Season, and sprinkle over the chilli. Serve topped with the steak, with the lime wedges on the side.


Add an extra sprinkling of chilli if you like it hot! Using fresh corn is well worth the effort.