Fajita salad
3 - 4
PersonalPoints™ per serving
Total Time
18 min
Prep
5 min
Cook
13 min
Serves
2
Difficulty
Easy
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!
Ingredients
Uncooked lean and trimmed beef flank steak
6 oz
Chili powder
2 tsp
Cooking spray
1 spray(s)
Fresh tomato(es)
1½ cup(s), chopped
Canned green chile peppers
½ cup(s), (do not drain)
Frozen corn kernels
¼ cup(s), thawed
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), shredded