My Blue Kitchen | Cowboy Steak Salad

Rough day of roping and riding? This one will tickle your sassafras. Tons of flavor, zero stress. Hop Sing would be impressed.

The Stuff You Need:

4 to 6 ounces Steak, per person

1/2 cup Black Beans, precooked*

1/2 cup Corn, precooked

2 or 3 Tablespoons chopped Red Onion

1/2 Avocado, diced

1 Roma Tomato, seeded and diced

1 teaspoon Vegetable oil (or, try My Blue Kitchen’s Ancho flavored cooking oil)

1/2 teaspoon Lime juice

1/4 teaspoon Chili powder

1/4 teaspoon dried Cumin

Salt & Pepper, to taste

Salad Greens, about 2 cups per person

Rinse steak and pat dry with paper towel. Apply dry rub all over steak and let it rest on a plate until time to cook.
Combine black beans, corn, red onion, avocado, Roma tomato, vegetable oil, lime juice, chili powder, cumin and salt & pepper in a bowl. Stir to combine. Taste and adjust seasonings. Cover and place in fridge until time to eat.
Grill your steak. When ready, allow to rest a few minutes before slicing and plating.
Arrange salad greens on plate. Surround the salad greens with a few scoops of the black bean mixture and then top the greens with slices of steak. Top all with Ranch Dressing.

Skillet Corn Bread or Cheddar Biscuits go great with this dinner salad.

*Canned black beans are fine, just rinse them in cool water first.

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