Mexican Steak and Veggie Salad

Ingredients

• 1 lb skirt steak
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ cup black beans, cooked
• 1 cup corn, cooked
• 2 cups lettuce, shredded
• 1 avocado, diced
• ½ cup cilantro, chopped
• 2 limes, juiced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Directions

1. Heat a large skillet over medium-high heat. Add the steak and season with salt and pepper. Cook for 4-5 minutes per side, or until the steak is cooked to your desired doneness.
2. Remove the steak from the skillet and let rest for 5 minutes before slicing.
3. In a large bowl, combine the red onion, red bell pepper, green bell pepper, black beans, corn, lettuce, avocado, cilantro, and sliced steak.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve the salad immediately.

Interesting Facts

• This salad is a great source of protein, vitamins, and minerals.
• You can substitute the steak for chicken, shrimp, or tofu if desired.
• This recipe can be easily doubled or tripled to feed a larger group.