Spicy Beef Salad with Chipotle-Lime Dressing
1 tablespoon lime juice
½ teaspoon minced chipotles en adobo
1 teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon black pepper
1½ cups fresh corn kernels (about 3 ears of corn)
1 large tomato, seeded and cut into ½-inch dice
1 Hass avocado, halved pitted, peeled, and cut into ½-inch dice
½ cup lightly packed fresh cilantro leaves
1 pound thinly sliced lean sirloin roast beef, trimmed
1 To make dressing, whisk together lime juice, chipotles en adobo, cumin, salt, and pepper in large bowl.
2 Add all ingredients except roast beef to dressing; toss until mixed well. Divide slices of roast beef evenly among 4 plates; top evenly with corn mixture.
PER SERVING (1 salad): 326 Cal, 13 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 239 mg Sod, 16 g Carb, 3 g Sugar, 5 g Fib, 38 g Prot, 38 mg Calc.
FYI Here’s how to remove the kernels from corn on the cob: Strip off the husk and remove the silk. Stand an ear of corn on a cutting board. With a long serrated knife, cut down along the cob to cut off the kernels as close to the cob as possible. Repeat until all the kernels are removed.