I don’t know about you, but I love, love, LOVE Mexican food and foods with a Tex-Mex/SouthWestern flare! I seem to always crave foods in that flavor palate, whether I am eating out or if I’m cooking at home. I don’t cook much anymore though, due to my mobility issues but when I do, it’s something quick and easy. Last month I found an awesome new recipe and I tweaked it a bit for my own tastes. It was FABULOUS!

I hope you’ll give this a try some time. It’s really delicious and not too expensive to make, as I normally already have all the spices and seasonings in my kitchen. Maybe you do, too. I’ve used both chicken and beef…so take your pick! I prefer the beef version myself, but both are delicious and very filling!

Tex-Mex Steak Salad with Cilantro-Lime Dressing

INGREDIENTS

2 tsp. brown sugar
1 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
A pinch (or more!) cayenne pepper
1 lb. flank steak (or chicken breast fillets)
1 Tbsp. olive oil
1 (15 oz.) can black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1/2 cup grape tomatoes, halved
1 Tbsp. red onion, chopped
Lettuce

For Dressing:

3 Tbsp. olive oil
3 Tbsp. lime juice
2 Tbsp. fresh chopped cilantro OR 1 tsp. dried cilantro
1/2 tsp. salt
Black pepper, to taste

In a medium, bowl combine brown sugar, salt, cumin, garlic powder, chili powder, and cayenne. Mix well and rub spice mix over the steak (or chicken), coating well.

Heat a cast iron skillet to medium-high heat, add tsp. of olive oil and cook steak for 5 minutes on each side, letting a nice dark crust form on each side. Let steak rest for 5 minutes before slicing. (For chicken, cook each filet about 5 minutes each side, or until cooked through.)

While meat is cooking, whisk together olive oil, lime juice, cilantro, salt, and pepper. Add the beans, corn, tomatoes, and onion. Toss to combine.

Slice the meat against the grain, into strips. When ready to plate, add the lettuce to bowl first, then top with the bean and corn mixture. Add meat slices along the side of the dish. Serve and enjoy!

(You can mix the lettuce with the bean and dressing mixture if you’re serving 4 people. This was enough for Dad and me to have 2 meals, so I didn’t mix the lettuce for fear that we would have soggy lettuce for leftovers.)

Makes 4 servings.