Light up the barbie with this tasty Mexican-inspired beef and corn salad, topped with zesty lime dressing.
- Heat a barbecue grill or chargrill on medium-high. Spray the corn and capsicum with oil spray. Cook the corn, turning, for 8-10 mins or until charred all over. Transfer to a plate to cool slightly. Cook the capsicum, tossing occasionally, for 5 mins or until charred. When cool enough to handle, use a knife to remove kernels from the corn. Place the capsicum in large bowl. Set aside for 5 mins to cool.
- Spray the beef with oil. Rub with 3 teaspoons Mexican seasoning. Cook the beef on grill for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thinly slice.
- Spray the wraps with oil. Sprinkle with the remaining 1 teaspoon Mexican seasoning. Cook on grill for 2 mins each side or until charred.
- Add the beef, beans, lettuce and tomato to bowl with the capsicum. Whisk the lime juice, oil and cumin in a small bowl. Season. Add the dressing to the capsicum mixture and toss to combine.
- Divide the capsicum mixture among serving plates. Top with the corn and serve with the charred bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set