Fajita salad

Total Time
18 min
5 min
13 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!


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


  1. 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 chilies, 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.