BEEF 'N' BLACK-EYED PEA SALAD

Beef 'N' Black-Eyed Pea Salad image

"When I want a light yet hearty meal, I fix this refreshing main-dish salad," says Bonnie Wittekind of Higley, Arizona. "My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

2 to 3 garlic cloves, minced
1 to 2 teaspoons chili powder
12 ounces beef top sirloin steak
8 cups torn romaine
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large sweet red pepper, julienned
1/2 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
2 green onions, chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

Combine garlic and chili powder; rub over both sides of steak. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges