Photo of Mexican beef salad by WW

Mexican beef salad

Total Time
25 min
25 min
0 min
This easy entrée salad is fantastic on busy nights since it calls for already cooked deli-sliced roast beef, and it’s got an abundance of vegetables and Latin American flavors. It can be made several hours in advance, with the exception of the avocado, which should be diced and added just before serving. You can toss it with lime juice or some of the lime vinaigrette to help preserve the color. We serve it with warmed tortillas, but you can use baked tortilla chips or omit them altogether if you prefer. This recipe is wonderful with leftover sliced grilled steak or shredded chicken instead of deli roast beef.


Fresh lime juice

¼ cup(s)

Olive oil

2 Tbsp


2 Tbsp

Minced garlic

½ tsp

Ground cumin

½ tsp

Table salt

½ tsp

Hot pepper sauce

½ tsp

Romaine lettuce

4 cup(s), shredded, shredded

Deli style roast beef slice(s)

8 oz, cut in strips


1 item(s), medium, diced

Fresh tomato(es)

1 cup(s), diced

Canned black beans

15 oz, drained and rinsed


¾ cup(s), leaves, roughly chopped

Uncooked onion(s)

¾ cup(s), sweet, sliced

Whole-wheat tortilla(s)

4 medium, warmed (about 6 inches each)


  1. Whisk lime juice, oil, water, garlic, cumin, salt, and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
  2. Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
  3. Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce, and 1 tortilla per serving.