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🍽️ Beef Salad with Crispy Corn Chips

741 kcal · 30 min · 4 servings

Ingredients

• 600 g cooked beef (leftovers from the day before)
• 1 onion
• 1 clove garlic
• 1 small can kidney beans
• 3 chili peppers
• 2 tbsp parsley (finely chopped)
• salt
• pepper (from the mill)
• Tabasco
• 7 tbsp germ oil
• lemons
• 1 iceberg lettuce
• 1 avocado
• 1 tbsp lemon juice
• 1 pack corn chip (ready-made product)

Instructions

1. 1. Cut the beef into small cubes.
2. 2. Wash the chili peppers, remove the stems, cut them in half lengthwise, remove the seeds, and cut them into small pieces.
3. 3. Drain the beans well in a colander.
4. 4. Peel the onion and garlic. Dice the onion and finely chop the garlic. Sauté both in two tablespoons of hot oil in a pan until translucent. Then add the beef, beans, and chili, and fry briefly. Remove the pan from the heat.
5. 5. Mix the lemon juice, salt, pepper, and a few drops of Tabasco. Stir the oil into the sauce, season to taste with a spicy kick, and pour the mixture over the meat. Fold in the chopped parsley and let it marinate for about 15 minutes.
6. 6. Separate the lettuce into individual leaves, wash them, remove any tough stems, and spin them dry.
7. 7. Halve the avocado, remove the pit, peel the skin, and cube the flesh. Toss the cubes immediately with one tablespoon of lemon juice to prevent browning.
8. 8. Place a few nice lettuce leaves on four plates and add the corn chips. Cut the remaining lettuce into wide strips and mix it with the avocado cubes into the beef salad. Arrange the beef mixture on top of the lettuce leaves.

Nutrition per serving

• kcal: 741
• Protein: 37 g · Fett/Fat: 48 g · Carbs: 41 g