Mexican steak and bean salad recipe

Mexican steak and bean salad recipe
  • Serves icon Serves 4
  • Time icon Ready in 15 min

This super quick salad can be on the table in less than 20 minutes. Perfect if you’re in a hurry, and it’ll also use up those tins of beans you have lurking in the larder. If you prefer, swap the steak out for halloumi, to make it vegetarian.

Nutrition: per serving

Calories
568kcals
Fat
35.6g (7.6g saturated)
Protein
21.7g
Carbohydrates
34g (2.9g sugar)
Fibre
17.6g
Salt
0.1g
Calories
568kcals
Fat
35.6g (7.6g saturated)
Protein
21.7g
Carbohydrates
34g (2.9g sugar)
Fibre
17.6g
Salt
0.1g

Ingredients

  • 1 medium (250g) sirloin steak
  • Olive oil for brushing
  • 1 red onion, finely sliced
  • 410g tin cannellini beans
  • 410g tin borlotti beans
  • Juice of 1 lime
  • 1 garlic clove, crushed
  • 4 tbsp extra-virgin olive oil
  • 1 red chilli, finely chopped
  • 10-12 cherry tomatoes, quartered
  • 2 avocados, peeled and chopped into chunks
  • Handful of fresh coriander, chopped

Method

  1. Heat a heavy-based frying pan or griddle over a high heat. Season the steak and brush with a little olive oil. Fry for 1-2 minutes each side for medium-rare (or longer if you like), then set aside to rest.
  2. Put the sliced onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water.
  3. Drain and rinse the beans. Heat in a pan of boiling salted water for
  4. 1 minute, drain, then put in a bowl. Whisk the lime juice with the garlic, then season with salt, pepper and a pinch of sugar. Gradually whisk in the oil, then pour over the beans.
  5. Add the remaining ingredients to the beans and toss well to combine.
  6. Slice the steak and add it with any of its juices to the salad, then serve.

delicious. tips

  1. Make it veggie: In step 1, swap the steak for 250g halloumi, sliced and fried until golden.

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