Mexican beef salad
This spicy salad combines iron-rich beef and a mixture of vegetables packed with vitamins. It makes a sustaining main meal.
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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
- Cut beef into narrow strips; place in a bowl. Chop chilies finely; discard seeds. Add to bowl. Add coriander, reserving 1 tablespoon for garnish.
- 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.
- 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.
- Just before serving, add salt and pepper to taste. Divide salad among serving bowls. Add corn chips and sprinkle with reserved coriander.
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