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southwestern beef, rice, and black bean salad recipe

Written on Tuesday, August 16, 2016 | 10:44:00 AM



makes: 6 servings (2 skewers and 2⁄3 cup rice mixture each)

prep: 45 minutes        grill: 4 minutes

Ingredients : 
- 1 pound beef top sirloin steak, cut 1 inch thick
- 2 teaspoons salt-free Southwest seasoning blend
- 1 teaspoon olive oil
- 4 green onions, cut into 1-inch lengths
- 12 6- to 8-inch skewers
- 1½ cups cooked brown rice
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- ½ cup chopped, seeded tomato (1 medium)
- ¼ cup snipped fresh cilantro
- 1 cup frozen whole kernel corn
- ¾ cup chopped green sweet pepper (1 medium)
- ½ cup chopped sweet onion (1 small)
- 2 teaspoons olive oil
- ½ cup bottled salsa
- ¼ cup lime juice
- ½ teaspoon ground cumin

Preparation Method :
1) Cut steak into 2×¼-inch strips. In a medium bowl toss steak, seasoning blend, and 1 teaspoon olive oil. Thread steak strips and green onions evenly onto skewers; set aside.

2) In a large bowl combine rice, black beans, tomato, and cilantro; set aside. In a large nonstick skillet cook corn, sweet pepper, and sweet onion in 2 teaspoons olive oil over medium-high heat for 5 minutes or until corn is slightly blackened, stirring frequently. Add to rice mixture. In a small bowl stir together salsa, lime juice, and cumin. Add to rice mixture; toss to combine. Set salad aside.

3) For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until meat is just pink in the center, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) To serve, spoon rice salad onto six serving plates and top with beef skewers.

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