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Beef 'N' Black-Eyed Pea Salad

SUBMITTED BY: Bonnie Wittekind

"'When I want a light yet hearty meal, I fix this refreshing main-dish salad,' says Bonnie Wittekind of Higley, Arizona. 'My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table."
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PREP TIME  30 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cloves garlic cloves, minced
  • 1 teaspoon chili powder
  • 12 ounces boneless beef sirloin steak
  • 8 cups torn romaine
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1 large sweet red pepper, julienned
  • 1/2 cup sliced ripe olives
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro or parsley
  • 3 tablespoons lime juice
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F).
  2. When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

FOOTNOTE

  • Nutritional Analysis: One serving (1-2/3 cups) equals 223 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 823 mg sodium, 18 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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