Fajita salad

Total Time
23 min
10 min
8 min
A protein-packed salad, this Tex-Mex inspired treat pairs lean, chili coated flank steak and hearty black beans with old school iceberg lettuce, for a festive and flavorful main dish salad that also makes a great addition to the Cinco de Mayo party buffet. Shred the iceberg super finely to create a lettuce nest for the beef and its colorful corn, tomato and green chile companions. You won't miss the traditional tortillas in this flavor packed preparation, though any leftovers can always be rolled inside the wrap of your choice the day after!


Cooking spray

4 spray(s)

Uncooked lean and trimmed beef flank steak

6 oz

Chili powder

2 tsp


1½ cup(s), chopped

Canned diced green chiles

½ cup(s), undrained

Frozen corn

¼ cup(s), thawed (or canned corn)

Canned black beans

¼ cup(s), drained and rinsed

Fresh lime juice

2 Tbsp

Dried oregano

½ tsp

Ground cumin

½ tsp

Iceberg lettuce

4 cup(s), chopped, shredded


  1. Spray a large nonstick grill pan with nonstick spray, then set over high heat until smoking. Coat steak on both sides with chili powder, then grill until medium, about 8 minutes, turning once. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/4-inch pieces.
  2. Toss steak, tomato, green chiles, corn, black beans, lime juice, oregano and cumin in a big bowl until well combined. Place 2 cups shredded lettuce on each plate; divide salad among them.
  3. Serving size: 1 salad