Fajita Chop-Chop Salad

Name: Fajita Chop-Chop Salad
Ingredients: FOR THE STEAK; 1 tablespoon olive oil; 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper; 2 (8-ounce) skirt steaks; FOR THE SALAD; 1 large head Romaine lettuce, finely shredded; 1 medium red pepper, chopped; 1 cup fresh or frozen corn, cooked and cooled; 1 cup canned black beans, rinsed and drained; 3/4 cup shredded Monterey Jack; tortilla chips or strips (optional); FOR THE DRESSING; 1/2 cup prepared salsa; 1/4 cup sour cream; salt and pepper to taste

Fajita Chop-Chop Salad was pinched from <a href="http://spoonful.com/recipes/fajita-chop-chop-salad" target="_blank">spoonful.com.</a>

"Hands-on Time: 15 minutesTotal Time: 1 hour 35 minutes (includes marinating time)Serves: 4 My kids love chop-chop salads, and this one -- a mix of familiar mild Mexican spices and additions, such as corn and black beans -- is a particular favorite. On nights when I need a shortcut, I substitute store-bought rotisserie chicken for the steak...."

INGREDIENTS

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FOR THE STEAK

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1 tablespoon olive oil

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1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper

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2 (8-ounce) skirt steaks

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FOR THE SALAD

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1 large head Romaine lettuce, finely shredded

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1 medium red pepper, chopped

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1 cup fresh or frozen corn, cooked and cooled

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1 cup canned black beans, rinsed and drained

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3/4 cup shredded Monterey Jack

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tortilla chips or strips (optional)

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FOR THE DRESSING

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1/2 cup prepared salsa

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1/4 cup sour cream

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salt and pepper to taste

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