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Fiesta Spring Salad Recipe

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


  • 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

  1. 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.

  2. Stir in beans. Add sweet corn. Let stand for 10 minutes. Cover.

  3. 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)

  4. 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.

  5. Serve the steak and salsa over the rice. Top with additional cilantro.

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