During this time of year, I enjoy cooking dishes that are filling, yet light. My Fiesta Spring Salad is perfect.
This recipe is fresh and can give your tongue a new lease on life. If you love an easy dinner that is low in calories and cost-effective this is the recipe for you. This Fiesta Spring Salad is a must-try.:
I quickly fell in love with this dish and the fast cooking time.-GTG
Chef's Tips
*Add a dollop of sour cream
*Use a pinch of cayenne pepper on the skirt steak to add heat
*Sweet corn can be canned, just make sure you drain it and let stand 10 minutes.
Fiesta Spring Salad Recipe
Ingredients
2 Cups Chicken Broth
1 Cup Long- grained white rice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can of Black Beans
1 can of sweet corn
1/2 LB. Tomatillos- 8 Husked, washed, and quartered
2 Tablespoons Lime Juice, Plus wedges for serving
1/4 Cup Fresh Cilantro- Chopped
1 Tablespoon Canola Oil
1 1/4 Lb. Skirt Steak Cut into pieces
Cooking Directions
Combine the broth, rice, salt, and pepper in a medium pot. Bring to boil, reduce heat, cover, and simmer until the rice is tender and all the broth is absorbed, 15-20 minutes.
Stir in beans. Add sweet corn. Let stand for 10 minutes. Cover.
Puree the tomatillos, lime juice, cilantro, and a 1/4 teaspoon each of salt and pepper. You want it to be coarsely pureed. (If it gets too stiff add no more than 1/4 cup of water)
Heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook until the steak reads 130F degrees internally. Let rest for 5 minutes. Slice against the grain.
Serve the steak and salsa over the rice. Top with additional cilantro. Enjoy your Fiesta Spring Salad Recipe !
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