Southwest Salad with Avocado Dressing recipe provided by the Certified Angus Beef® brand.

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Southwest Salad with Avocado Dressing

Serves 4
Cuisine: Mexican
Category: Sandwiches & Salads, Low-Carb/Keto/High Protein, On the Grill
Deeply spiced flank steak served over black bean and corn salad with creamy avocado dressing. Make this Southwest Salad recipe for a deliciously bold dinner.
Prep Time
30 mins
Other Time
15 mins
Cook Time
10 mins
Total Time
55 mins
  • 1 (1 to 1 1/2 pound) Certified Angus Beef ® flank steak
  • 1 teaspoon granulated garlic powder
  • 2 1/2 teaspoons ground ginger
  • 1 tablespoon ground cumin
  • 1/2 tablespoon granulated onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups corn, cooked and cut off the cob
  • 2 cups canned black beans, drained and rinsed
  • 1 red onion, minced
  • 2 bunchs cilantro, divided
  • 2 red bell peppers, minced
  • 3 ripe avocados
  • 3 tablespoons vanilla Greek yogurt
  • 1 cup olive oil
  • Juice from 2 limes ( about 1/4 cup)
  • 4 cloves garlic
  • 2 tablespoons rice wine vinegar
  1. Combine garlic, ginger, cumin, onion powder, cayenne, sugar, salt pepper; mix well and rub into both sides of flank steak. Grill to desired doneness. Let rest 5 minutes.
  2. Mince 1 bunch cilantro. In a large bowl, combine corn, beans, onion, minced cilantro, peppers; season with salt and pepper to taste. Set aside.
  3. Prepare dressing by mixing avocados, yogurt, oil, lime juice, garlic, vinegar and remaining cilantro in a blender or food processor; blend until smooth. Season with salt and pepper to taste. Toss corn mixture with dressing.
  4. Thinly slice steak and serve on top of salad.
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Southwest Salad with Avocado Dressing recipe

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