Have leftover steak? Make this hearty salad with avocado, black beans, eggs, onions, peppers, and corn. And if you plan on brown-bagging lunch, pack the vinaigrette separately and toss right before eating.
Nutrition (per serving)
Calories: 496; total fat: 36g; saturated fat: 8g; protein: 27g; carbohydrates: 28g; sugar: 3g; fiber: 7g; cholesterol: 148mg; sodium: 672mg
Recipe and photo by Lisa Lotts of Garlic and Zest.
For vinaigrette: Into a small bowl or glass measuring cup, add all ingredients and whisk until emulsified.
For a composed salad: Lay the sliced steak across a large platter, carpaccio style. Add lettuce, black beans, corn, red onion, bell pepper, and queso fresco to a large bowl. Spoon several tablespoons of vinaigrette over the salad and toss with salad tongs until lettuce is lightly coated. Mound dressed salad atop the steak. Arrange eggs and avocado atop salad. Sprinkle with cilantro.