Name: Southwestern Steak Salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 cups of lettuces (I used a blend of arugula, bibb and red leaf); 1 ear corn (kernels removed or 1/2 cup frozen corn, thawed); 1 7 oz can black beans (rinsed and drained); 1/2 red or yellow bell pepper (seeded and chopped); 1/2 cup grape tomatoes (halved); 1/4 red onion (thinly sliced); 1 ripe avocado (sliced or cut into bite size chunks); 1/2 cup queso fresco (crumbled); 1 jalapeno pepper (seeded and minced); 1/2 cup cilantro leaves; 2 hardboiled eggs (halved or quartered); 1/2 pound leftover steak (very thinly sliced); For vinaigrette; 1 lime (zested and juiced); 1/3 cup olive oil; 2 cloves garlic (minced); 1 tablespoon dijon mustard; 1 teaspoon honey; 1/2 teaspoon ground cumin; 1/2 teaspoon ancho or chipotle chili powder; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper