Steak and Mexican Bean Salad

Serves	4
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Meal type	Lunch, Main Dish, Salad
Misc	Gourmet, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	Mexican
By author	Karen Burns-Booth

A deceptively easy to prepare and cook meal, that is low in calories and fat. Perfect for those on a diet, as well as for family suppers. 4 WW Smart Points per serving.

Ingredients

1 x small 325g tin sweetcorn, in water (drained, or 325g frozen sweetcorn)
2 long sweet red peppers (trimmed and cut into strips)
500g lean rump steak (trimmed of any excess fat)
1 x 400g tin mixed beans (drained)
250g cherry tomatoes (halved)
1 red onion, peeled and thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1 tablespoon fresh lime juice
2 teaspoons olive oil
100g washed baby spinach
1 lime, cut into wedges (to serve)
Fresh coriander leaves (to serve)

Note

A deceptively easy to prepare and cook meal, that is low in calories and fat. Perfect for those on a diet, as well as for family suppers. 4 WW Smart Points per serving.

Directions

Step 1	Mist a griddle pan with cooking spray, such as Fry Light, and cook the peppers over a medium heat for 2 to 3 minutes until they are charred. Remove them from the pan.
Step 2	Add the drained sweetcorn to the pan and cook them over a high heat for 3 to 4 minutes, stirring them all the time until they have taken on some colour. Remove them from the pan.
Step 3	Season the steaks with sea salt. Mist a griddle pan with more cooking spray, and add the steaks; cook them over a high heat for 2 to 3 minutes on each side (for medium rare), depending on the thickness, then remove them and set them aside for 5 minutes, before cutting into thin slices.
Step 4	Mix the cooked peppers and cooked sweetcorn with the mixed beans, cherry tomatoes and about 3/4 of the red onion slices, then add the spices, fresh lime juice and olive oil, mix well to coat all of the vegetables. Season to taste with salt and pepper.
Step 5	Arrange the baby spinach leaves over a large serving platter, then spoon the bean salad onto the platter at both ends. Arrange the cooked steak slices on the plate with the remaining red onion, then garnish with the lime wedges and coriander leaves.
Step 6	Allow the diners to serve themselves. 4 WW Smart Points per serving.