Steak and Black Bean Salad Recipe

Serves 4

4-7 PersonalPoints™ Per Serving

Ingredients

500g beef rump steak, fat trimmed
400g tinned black beans in water
250g cherry tomatoes, halved
100g watercress
2 corn on the cobs, boiled
2 red peppers, deseeded and cut into strips
1/2 medium red onion, finely sliced
1 tbsp lime juice, plus wedges to serve
1/2 tsp ground cumin
1/2 tsp dried coriander
1/2 tsp dried chilli powder, plus extra to serve
Calorie controlled cooking spray

Method

Step 1: Preheat the grill until the green ready indicator light comes on.
Step 2: Grill the corn for approximately 15 minutes, turning often, until tender and charred. Set aside to cool.
Step 3: Grill the peppers for approximately 2 minutes, turning until tender. Set aside with the corn.
Step 4: Mist both sides of the steak with cooking spray and rub with the ground cumin, dried coriander and chilli powder. Grill for approximately 2 minutes on each side and then transfer to a plate. Cover and set aside to rest for 5 minutes.
Step 5: Meanwhile, use a sharp knife to remove the corn kernels from the cob. Toss the corn, with the black beans, tomatoes, watercress, peppers, red onion, olive oil and lime juice. Season to taste and sprinkle over the extra chilli powder.
Step 6: Cut the steak into thin slices.

Top the black bean salad with the steak and serve with lime wedges on the side.

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