Mexican beef salad

Mexican beef salad


Be the first to make this!

About this recipe: This spicy salad combines iron-rich beef and a mixture of vegetables packed with vitamins. It makes a sustaining main meal.

Lynn Lewis

Serves: 4 

  • 500 g cooked lean beef
  • 2 long red chilies
  • 1⁄2 cup (30 g) finely chopped fresh coriander leaves
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1⁄4 teaspoon sweet ground paprika
  • salt and freshly ground black pepper
  • 1 red and 1 orange capsicum
  • 8 drained and rinsed canned baby corn spears
  • 2 large tomatoes
  • 2 spring onions, thinly sliced
  • 50 g corn chips

Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

  1. Cut beef into narrow strips; place in a bowl. Chop chilies finely; discard seeds. Add to bowl. Add coriander, reserving 1 tablespoon for garnish.
  2. To make vinaigrette, whisk oil, 2 tablespoons vinegar, lime juice and paprika in a bowl. Add salt and pepper to taste. Stir into beef mixture. Chill, covered, 1 hour.
  3. Dice capsicums. Cut baby corn spears in half. Halve tomatoes, remove core and seeds; dice. Add to beef mixture with spring onions and remaining 1 tablespoon vinegar.
  4. Just before serving, add salt and pepper to taste. Divide salad among serving bowls. Add corn chips and sprinkle with reserved coriander.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate