Santa Fe Beef Salad

A robust and vibrant no-cook salad inspired by Southwestern flavors, combining sliced roast beef, black beans, corn, and bell peppers with a zesty chili-lime dressing.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.28/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sodium
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• savory
• tangy

Ingredients

• 1 pound sliced roast beef (pre-cooked, thinly sliced)
• 15 ounce black beans (rinsed thoroughly)
• 1.5 cup corn (thawed)
• 5 ounce romaine lettuce (chopped)
• 1 yellow bell pepper (large, diced)
• 0.25 cup olive oil
• 1 lime (juiced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the thinly sliced pre-cooked roast beef, rinsed black beans, thawed corn, chopped romaine lettuce, and diced yellow bell pepper.
2. In a small separate bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, and black pepper for the dressing.
3. Pour the dressing over the salad ingredients and toss gently until everything is thoroughly coated.
4. Serve immediately or store in airtight containers for meal prepping.

Notes

Ensure pre-cooked roast beef is very low-sodium. If meal prepping, keep dressing separate until just before serving to maintain freshness of lettuce.

Nutrition (per serving)

• Calories: 488
• Protein: 42 g
• Carbohydrates: 44 g
• Fat: 37 g
• Fiber: 11 g
• Sodium: 76 mg
• Saturated Fat: 6.5 g
• Sugar: 3.5 g
• Cholesterol: 100 mg