Mexican style steak and rice salad

    50 min

    This is a colourful rice salad with black beans, corn, peppers, avocado and a coriander-lime dressing. I added steak to make it a main dish, but the salad also tastes great without.


    London, England, UK
    1 person made this

    Serves: 4 

    • 200g rice
    • 2 teaspoons oil
    • 150g fillet steak, thinly sliced
    • 2 garlic cloves, minced
    • 1 green pepper, diced
    • 2 tomatoes, diced
    • 2 tablespoons olive oil
    • 1 (200g) tin sweetcorn, drained
    • 1 (400g) tin black beans, rinsed and drained
    • 1 avocado, diced
    • 1 tablespoon lime juice
    • 1 tablespoon fresh coriander, chopped
    • salt and pepper to taste
    • 1/2 head lettuce to choice

    Prep:20min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Cook rice according to instructions on the package. Drain.
    2. Meanwhile in a frying pan heat oil until very hot and sear steak on all sides for a minute, or longer to your liking. Take the meat out of the pan and set aside.
    3. Reduce the heat and add garlic and the green pepper to the pan. Fry for a few minutes stirring frequently. Take pan off the heat.
    4. Place cooked rice into a big salad bowl and let cool for about 10 minutes.
    5. Add steak, garlic, green pepper, tomatoes, corn, black beans and avocado, and mix carefully.
    6. In a small bowl add olive oil, lime juice, coriander, salt and pepper and whisk until well combined.
    7. Add dressing to the rice salad and toss until well combined.
    8. Arrange lettuce leaves on a serving platter and scoop warm rice salad on top.


    Add a few dashes of hot sauce to the salad dressing, if you like it spicy.

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