Beef and black bean salad

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 25mins
Beef and black bean salad


  • Serves 4
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  1. Preheat oven to 180ºC (160ºC fan-forced). Line a large baking tray with baking paper.
  2. Rub steaks with half the olive oil, sprinkle with Cajun spices and season with sea salt and pepper.
  3. Preheat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4 to 5 minutes each side for medium-rare, or to your liking. Set steaks aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice.
  4. Wipe pan clean, lightly spray with olive oil and cook sweet potato for 4 to 5 minutes each side, or until charred and tender. Set aside on a plate.
  5. Meanwhile, lightly spray the wrap bread with olive oil and place on prepared baking tray. Bake for 6 to 8 minutes, turning halfway, or until lightly golden and crisp. Set aside to cool. Break up into pieces.
  6. In a large bowl, combine the sweet potato, black beans, tomatoes, avocado, onion, baby spinach, and coriander. Drizzle with remaining olive oil, season and toss to coat.
  7. Top salad with steak, mountain bread, and coriander sprigs. Serve with lime wedges and natural yoghurt.



  • You could use the ingredients to create a quick weeknight nachos – layer mountain bread crisps, sweet potato, beans and steak in a baking dish. Sprinkle with reduced fat grated cheddar cheese, grill until cheese melts and serve with diced tomato, avocado, sour cream and coriander sprigs.
  • Sirloin or scotch fillet steak would also work well.
  • For a digestive boost, sprinkle the salad with freshly sliced chilli.