What a bright and beautiful meal this one is, and, when you see so many natural colours on the one plate, think antioxidants. You can also think fibre, low GI and great flavour as this easy dish has it all.
The extra bonus here is it can be made later in the week when the cupboards are nearly bare. Providing the corn, capsicum and cucumber are well stored in snap lock bags they should still be crisp and fresh enough to make this delicious salsa.
Drain and rinse the kidney beans. Combine the beans with the corn, capsicum, chilli, onion, cucumber, coriander and lime juice.
Brush the steak with olive oil and sear for 3 - 4 minutes each side depending on your preference of cooking.
Serve the steak over the salsa with an accompanying green salad.
Note: To store fresh herbs such as coriander, wrap the stalks in damp absorbent paper and store in plastic snap lock bags.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||10 mins|
|Ready in:||20 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||4.8 g|
|Total Carbohydrate||18.6 g|
|Total Protein||36.9 g|
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