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.
Lynn Lewis
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Ingredients
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
Directions
Prep:35min ›
Cook:1hr ›
Ready in:1hr35min
- 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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