Mexican beef salad

    1 hour 35 mins

    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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    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.

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