Steak, Black Bean, Corn and Pineapple Salad

Steak, Black Bean, Corn and Pineapple Salad
  • Servings: 6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 15-oz. can black beans, drained and well rinsed
  • 1 1/2 cups frozen corn kernels, thawed
  • 1/2 cup chopped cilantro
  • 3/4 cup minced red onion
  • 2 cups diced fresh pineapple
  • 1/3 cup fresh lime juice
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Hot sauce
  • 2 lbs. tender steak (rib, strip, sirloin, etc.), well-seasoned with salt and black pepper
  • 8 oz. tortilla chips, broken into 1-inch (approximately) pieces
  • 2 large heads Romaine lettuce, washed with leaves separated


1. In a bowl, combine black beans, corn, cilantro, red onion, pineapple, lime juice, olive oil, salt and black pepper. Add hot sauce to taste. Let marinate for 15-30 minutes.

2. Sauté or grill the steak over high heat to desired doneness. Remove the steak and allow to rest for several minutes. Cut into dice.

3. To make individual salads, put some lettuce leaves on the bottom of each plate. Top with black bean/corn/pineapple salad, then steak, and finally the tortilla chips.

4. For the do-it-yourself lettuce wraps, serve the steak, black bean/corn/pineapple salad, tortilla chips, and whole lettuce leaves in the middle of the table. Everyone can then make their own (messy but fun) lettuce wraps from the ingredients. They can even spice it up more with some hot sauce.
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