6cupsof lettucesI used a blend of arugula, bibb and red leaf
1earcornkernels removed or 1/2 cup frozen corn, thawed
17 oz canblack beansrinsed and drained
1/2red or yellow bell pepperseeded and chopped
1/4red onionthinly sliced
1ripe avocadosliced or cut into bite size chunks
1jalapeno pepperseeded and minced
2hardboiled eggshalved or quartered
1/2poundleftover steakvery thinly sliced
1limezested and juiced
1/2teaspoonancho or chipotle chili powder
1/2teaspoonfreshly cracked black pepper
Combine all ingredients for the dressing in a small bowl and whisk to combine. Taste for seasoning and adjust as needed. Set aside.
In a large bowl combine the lettuce, corn, black beans, bell pepper, tomatoes, onions, queso fresco, jalapeno and cilantro and toss to combine. Add a about 3-4 tablespoons of dressing and toss to combine.
Arrange the sliced steak and avocado over the salad. Slice the eggs in half and tuck into the salad. Drizzle with remaining dressing and serve.
Another serving method -- toss all ingredients but steak and eggs in a large bowl. Arrange steak slices and egg halves or quarters atop the salad.