Mexican barbecue

beef salad with lime

dressing

Prep Cook
15m 25m

Ingredients (13) Method

2 corn cobs, husks and

silks removed Step 1

Heat a barbecue grill or chargrill on medium-

500g pkt Coles
Australian Tri Colour high. Spray the corn and capsicum with oil spray.
Capsicum Pack, Cook the corn, turning, for 8-10 mins or until
seeded, cut into strips charred all over. Transfer to a plate to cool slightly.
Cook the capsicum, tossing occasionally, for 5
Olive oil spray
mins or until charred. When cool enough to
handle, use a knife to remove kernels from the
3 Coles Australian Beef
Porterhouse Steaks corn. Place the capsicum in large bowl. Set aside
for 5 mins to cool.
1 tbsp Mexican
seasoning

2 Coles Bakery White Step 2

Soft Wraps, cut into Spray the beef with oil. Rub with 3 teaspoons
wedges
Mexican seasoning. Cook the beef on grill for 3

400g can black beans, mins each side or until cooked to your liking.
rinsed, drained Cover and set aside for 5 mins to rest. Thinly slice.
 1 oak lettuce, leaves
separated Step 3

Spray the wraps with oil. Sprinkle with the

200g Perino tomatoes
remaining 1 teaspoon Mexican seasoning. Cook
2 tbsp lime juice on grill for 2 mins each side or until charred.

1 tbsp extra virgin olive

oil
Step 4

1 tsp ground cumin Add the beef, beans, lettuce and tomato to bowl
with the capsicum. Whisk the lime juice, oil and
Lime wedges, to serve cumin in a small bowl. Season. Add the dressing
to the capsicum mixture and toss to combine.

Step 5

Divide the capsicum mixture among serving

plates. Top with the corn and serve with the
charred bread.

Recipe notes

Allow additional time for cooling.