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Salads are popular light meals in the summer. But adding a little beef can kick up the nutrition and the flavor. The Kentucky Beef Council Caitlin Swartz shows how to add a little spice with her Southwest Steak and many layered salad.
Southwest Steak and many layered salad
Total Recipe Time: 45 to 50 minutes Makes 6 to 8 servings
1 beef flank steak (about 1-1/2 to 2 pounds) 2 chipotle peppers in adobo sauce, finely chopped 3 medium ears corn, unhusked 9 cups coarsely chopped romaine lettuce 1-1/2 cups chopped tomatoes 1 can (15 to 16 ounces) black beans, rinsed, drained 2-1/2 cups coarsely crushed tortilla chips
1 large ripe avocado, mashed (about 3/4 cup) 3/4 cup prepared ranch dressing 2 tablespoons fresh lime juice 1 tablespoon adobo sauce