17 17
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
23 minutes
1 TSP OIL
1 CUP FRESH CORN KERNELS
1 LB FLANK STEAK
2 TSP SALT-FREE SOUTHWEST CHIPOTLE SEASONING (MRS. DASH) OR CHILI POWDER
1 CAN (15 TO 16 OZ) BLACK BEANS, RINSED
1 PT CHERRY TOMATOES, HALVED
1 AVOCADO, DICED
¼ SWEET ONION, THINLY SLICED
CUP BOTTLED OLIVE OIL AND VINEGAR DRESSING
JUICE OF HALF A LIME
Heat ½ tsp oil in a large nonstick skillet over medium-high heat. Add corn; cook 1 minute until crisp-tender. Remove to a medium bowl.
Rub seasoning on both sides of steak. Heat remaining ½ tsp oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, add beans, tomatoes, avocado, onion, ¼ cup dressing and the lime juice to bowl with corn; toss to mix and coat.
TO SERVE Thinly slice steak across the grain. Spoon salad onto plates; top with steak. Drizzle steak with remaining dressing.
Tortilla chips
CALORIES 505 TOTAL FAT 33G SATURATED FAT 8G CHOLESTEROL 59MG SODIUM 374MG
TOTAL CARBOHYDRATES 26G DIETARY FIBER 6G PROTEIN 29G
