Beef and corn salad
Portions 4
A colorful and satisfying recipe, this beef and corn salad is as appealing as it is delicious! The warm ground beef contrasts beautifully with the sweet corn kernels, spinach, and juicy cherry tomatoes, which add a refreshing touch. The dish is dressed with a honey-mustard vinaigrette, perfect for adding a sweet and tangy note and creating a well-balanced blend of flavors. Easy to assemble, this salad is ideal for lunch or a light and satisfying supper. It offers a wonderful balance of freshness and richness while showcasing simple ingredients.
Also plan for:
1 diced avocado
Optional:
1/2 small red onion, diced
Steps
In a pan, heat a little olive oil over medium heat. Brown the corn for 2 to 3 minutes, stirring occasionally. Transfer to a salad bowl.
In the same pan, heat a little olive oil over medium heat. Cook the ground beef for 5 to 7 minutes, breaking it up as it cooks, until it has lost its pink color. Season with salt and pepper. Add the beef to the salad bowl and let it cool slightly.
In the salad bowl, add the baby spinach, tomatoes, vinaigrette, avocado and, if desired, red onion. Stir.
