Mexican beef salad

Mexican beef salad

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Mexican beef salad

The ingredient of Mexican beef salad

  1. Olive oil spray
  2. 250g Heart Smart stir-fry pork
  3. 150g infant spinach leaves
  4. 420g Masterfoods pink kidney beans, drained, rinsed
  5. 310g can corn kernels, tired
  6. 4 Roma tomatoes, chopped
  7. 1 avocado, chopped
  8. 1 cup clean coriander leaves
  9. Reduced-fat yoghurt, to serve if preferred

The instruction how to make Mexican beef salad

  1. Spray a non-stick pan with oil and heat over a medium-high warmth. Add the red meat stir-fry strips and cook dinner, tossing for two-3 minutes or until cooked thru. Transfer to a huge bowl.
  2. Add the spinach, beans, corn, tomato, avocado and coriander to the beef. Toss lightly until simply blended. Divide amongst serving plates and serve with yoghurt, if desired.

Nutritions of Mexican beef salad

fatContent: 368.777 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent: 34 milligrams cholesterol

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