Fajita salad
3
Points®
Total Time
23 min
Prep
10 min
Cook
8 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
Cooking spray
4 spray(s)
Uncooked lean and trimmed beef flank steak
6 oz
Chili powder
2 tsp
Tomato
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