Ingredients Jump to Instructions ↓

  1. 1 tsp oil

  2. 1 cup fresh corn kernels

  3. 1 lb flank steak

  4. 2 tsp salt-free Southwest chipotle seasoning (Mrs. Dash) or chili powder

  5. 1 can (15 to 16 oz) black beans, rinsed

  6. 1 pt cherry tomatoes, halved

  7. 1 avocado, diced

  8. 1/4 sweet onion, thinly sliced

  9. 1/3 cup bottled olive oil and vinegar dressing Juice of half a lime

Instructions Jump to Ingredients ↑

  1. Heat 1⁄2 tsp oil in a large nonstick skillet. Add corn; cook 1 minute until crisp-tender. Remove to a medium bowl.

  2. Rub seasoning on both sides of steak. Heat remaining 1⁄2 tsp oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Transfer to a cutting board; let rest 5 minutes.

  3. Meanwhile, add beans, tomatoes, avocado, onion, 1⁄4 cup dressing and the lime juice to bowl with corn; toss to mix and coat.

  4. To serve: Thinly slice steak across the grain. Spoon salad onto plates; top with steak. Drizzle steak with remaining dressing. Serve with tortilla chips


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