Mexican Beef and Corn Salad
A refreshing and protein-packed salad featuring tender beef slices, sweet seasonal corn, fresh vegetables, and a zesty lime-cilantro dressing.
Ingredients
- Beef150 g
- Tomatoes75 g
- Cucumber50 g
- Red Onion20 g
- Olive Oil15 ml
- Salt1 g
- Lettuce50 g
- Corn75 g
- Lime30 ml
- Cilantro10 g
- Cumin2 g
- Chili Powder1 g
Instructions
- 1Step 1
Thinly slice the beef (150g). This takes about 3 minutes.
- 2Step 2
Heat 5ml of the olive oil in a skillet over medium-high heat. Add the beef and cook for 4-6 minutes until browned and cooked through. Use the longer time for calculation (6 minutes). Remove beef from skillet and set aside.
- 3Step 3
While the beef cools, prepare the vegetables. Chop the lettuce (50g), tomatoes (75g), and cucumber (50g). Finely slice the red onion (20g). Chop the cilantro (10g). This takes about 7 minutes.
- 4Step 4
If using fresh corn (75g), quickly blanch it or use frozen/canned corn kernels.
- 5Step 5
In a small bowl, whisk together the remaining olive oil (10ml), lime juice (30ml), cumin (2g), chili powder (1g), and salt (1g) to make the dressing. This takes about 2 minutes.
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