Alison's Mexican Salad

Ingredients:

• Rump steak (or another cut)
• Can of kidney beans, drained and washed
• Lebanese cucumber, diced
• Red/Green capsicum, diced
• 2 tomatoes, diced
• Green coral lettuce, washed and torn into bite sized pieces
• ½ small Spanish onion, diced finely
• Small tub Natural yoghurt
• Mild Tomato Salsa
• Taco/Burrito seasoning
• Lime

 Method

1. Combine lettuce, tomato, cucumber, capsicum, onion and kidney beans together. Divide into 4 serving bowls.
2. Combine yoghurt with 2 teaspoons of taco/burrito seasoning.
3. Lightly coat steak with olive oil, salt and pepper and cook in a fry pan until pink. Remove from heat and cut into small strips.
4. Top salad with strips of beef. Place a tablespoon of yoghurt on top, followed by 2 teaspoons of salsa and squeeze with fresh lime juice to serve.