Chopped Mexican Salad Serves 2 For the beans 1 large 1 can 1 can 1 cup 1 tsp. 2 Tbs.

and corn: onion, chopped pinto beans Ro-Tel tomatoes and peppers frozen corn cumin Kosher salt and pepper Olive Oil

For the steak: 1 lb. skirt steak Kosher salt and pepper For the dressing: 2 Tbs. lime juice tsp. cumin 1 tsp. honey Pinch of salt 3 4 Tbs. olive oil 4 1 cups red romaine lettuce, torn into bite sized pieces cup cilantro, chopped small avocado, diced

For the beans: Put a small pot over medium heat, add 1 Tbs. of olive oil half the chopped onion. Add a pinch of kosher salt. When onion is translucent, add the can of pinto beans, undrained. Stir, cover and simmer over low heat for about 20 minutes. For the vegetables: Put a small pot over medium heat, add 1 Tbs. of olive oil half the chopped onion. Add a pinch of kosher salt and 1 tsp. cumin. When onion is translucent, add the can of Ro-Tel and the frozen corn. Stir, cover and simmer over low heat for about 20 minutes. For the steak: Preheat a gas grill to high. Salt and pepper the steak. Cook on each side until medium-rare about 3 minutes per side. Set aside.

For the salad dressing: Whisk together the lime juice, cumin, salt, and honey. Add the oil gradually, whisking as you add to emulsify. Assemble the salad: Chop the steak into small pieces. Set aside. Toss the lettuce, cilantro and avocado together. Drizzle with dressing and toss. Add to large salad bowls or plates. Along one side of the salad, spoon the warm beans. Use a slotted spoon to drain some of the liquid from the Ro-Tel and corn mixture and spoon along the other side of the salad. spoon the Ro-Tel and corn mixture. In the center, add the chopped steak. Serve.