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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 341.0
  • Total Fat: 15.2 g
  • Cholesterol: 37.8 mg
  • Sodium: 466.6 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 22.4 g

View full nutritional breakdown of Mexican Steak Salad calories by ingredient
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Mexican Steak Salad

Submitted by: VILLAGELASS

Introduction

A tangy cold steak salad with loads of veggies and Mexican flavor! Adapted from a low fat cookbook. A tangy cold steak salad with loads of veggies and Mexican flavor! Adapted from a low fat cookbook.
Number of Servings: 6

Ingredients

    1 pound flank steak
    5 medium scallions
    1 can red kidney beans (400g/14oz)
    1 can sweet corn (400g/14oz)
    3 red tomatoes
    2 cups chopped romaine lettuce
    1 red or green chile pepper
    1/2 tsp sugar
    6 garlic cloves, chopped
    Juice of one lime
    1 tsp paprika
    1 tsp ground cumin
    4 tbsp fresh chopped cilantro
    3 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    1 1/2 tsp chili powder (mild or hot to taste)
    Handful of tortilla chips
    salt and pepper to taste
    avocado i(f desired but adds lots of fat)

Directions

Marinate the flank steak in 1 tbsp olive oil, garlic, 1/2 the lime juice. Leave for about half an hour. Then broil 5 minutes each side. Cut into stiprs. Let cool.

Meanwhile make the dressing with the rest of the lime juice, 2tbsp olive oil, vinegar, paprika, chili powder, cumin, sugar. Combine well and set aside.

Toss the scallions, romaine, corn, beans, tomatoes, and chile. Pour on the dressing and mix well.

Sprinkle on the cilantro and crushed tortilla chips. Put the steak on top. And enjoy!

Makes 6 servings.





Number of Servings: 6

Recipe submitted by SparkPeople user VILLAGELASS.






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