LIGHT & HEALTHY RECIPES

MEXICAN  BEEF SALAD

PREPARATION TIME:10 MINS

COOKING TIME; 5 MINS

SERVES 2 as a light menu

INGREDIENTS;

2 tsp mexican chilli

160g lean beef  rump steak trimmed fat

olive oil cooking spray

135g shredded iceberg lettuce 

250g tomato chopped

400g can no added salt red kidney beans, rinsed  drained

130g can corn kernels, rinsed drained

2 green shallots , thinly sliced

1/4 cup coriander leaves

DRESSING

1 tbsp freshly squeezed lime juice

1 tsp olive oil

pinch  of mexican chilli  powder

pinch of ground cinnamon

PROCEDURE

1. Preheat a chargrill pan  to medium high . Sprinkle a chilli powder on each of the steak , and spray with cooking oil. Add steak  to chargrill and cook for 2 minutes on each side .Transfer to a plate and set aside for 2 minutes to rest.

2. Meanwhile combine all the together the lettuce, tomato,corn,shallots,coriander in a bowl and toss to combine.

3.To make the dressing put all the ingredients in a jar and shake will to mix  or bowl and whisk to combine.

4. Add  the dressing  to salad and toss  to combine . divide salad in a   plate .Slice the beef  add to the  salad and serve.