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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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On those hot summer days when you don't want to cook a heavy meal a healthy, tasty salad is a great way to go. You'll love this Mexican inspired tasty treat! Ingredients:
1/2 lb. flank steak, sliced into strips |
8 cups salad greens |
1 tsp ground cumin |
1/2 cup fresh corn kernels (may substitute frozen) |
1/2 cup cooked kidney beans |
1/2 cup red onion, thinly sliced |
1/2 cup shredded cheddar cheese |
1 large tomato, chopped |
8 oz. italian salad dressing |
2 cups tortilla chips, crushed |
hot pepper sauce to taste |
Directions:
1. Slice flank steak into strips and marinate in Italian dressing for 1 hour. In a heated skillet, fry flank steak strips, cooking until done. Please beef in the refrigerator to cool. In a small bowl, combine Italian dressing, cumin and hot pepper sauce if desired. Combine the cooled beef with the beans, onions, and 1/2 cup of dressing mixture. Refrigerate for several hours before serving. Serve by tossing the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
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