[AD]Steak and Mexican Bean Salad with Baby Spinach – A deceptively easy to prepare and cook meal, that is low in calories and fat, and is packed with vegetables. Perfect for those on a diet, as well as for family suppers. 4 WW Smart Points per serving.
WW and Slimming World Friendly Recipe
Today’s recipe for Steak and Mexican Bean Salad with Baby Spinach comes just two weeks into my new New Year diet. I’m back on the intermittent 18:6 Fasting plan with WW (formerly Weight Watchers) and we have both lost (as my husband is on the diet with me) 6 kilos each, that’s just over 13lbs, so nearly 1 stone! And, we have never eaten so well, really, it’s been so easy to follow and apart from a couple of days of sugar withdrawal hunger (and empty hunger) after guzzling so many chocolates over Christmas, we haven’t been hungry once. We eat breakfast at 10am, lunch at 2pm and finally have our evening tea at 6pm. I’ve also upped my exercise, which is country walking/hiking, and I average about 15,000 steps a day. We aren’t doing dry January, so, we both enjoy a a couple of glasses of wine at the weekend, or a G and T with slimline tonic. It’s been so easy, and I’ve been very inventive with the meals I’ve been cooking.
Regular readers will know that I lost over 2 stone a few years ago on the 5:2 fasting diet, and I still cook lots of my 5:2 diet recipes that I shared here on Lavender & Lovage. BUT, we both struggle with the 500 calories per day (for me) and 600 calories (for him indoors) during winter, and we are both quite active, so the new Fast 800 Diet by Dr Michael Mosley fits in so much better with our lifestyle. We’re not following his 12 week programme, but are doing 2 days a week (within the 16:8 time-frame) where we just eat 800 calories a day, and it has been very easy as I said before. And, as I have the WW app on my phone, I can scan packets of ingredients and count the calories very easily. It’s usually eggs or porridge for breakfast, with fruit, then soup or salad for lunch, and then a substantial meal for evening tea. Today’s recipe for Steak and Mexican Bean Salad with Baby Spinach is high in protein and vegetables, and is extremely filling, as well as only being 4 WW Smart Points per serving.
As with all cooking, it’s the ingredients that count, and the star of this Steak and Mexican Bean Salad with Baby Spinach was undoubtedly the steak. I was sent a box of Lincoln Red Beef Steak just before Christmas – luckily it was frozen, so although my festive eating pans were finalised, I have this beautiful rare breed steak to enjoy now, in the New Year. I received their box of 8 assorted cuts of steak, 4 x 8oz sirloin steaks; 2 x 8oz fillet steaks; 2 x 8oz rump steaks and 2 x 10oz rib-eye steaks, all the way from South Ormsby Estate in Lincolnshire, where their Massingberd-Mundy Lincoln Red cattle are sustainably-farmed and grass-fed for superior quality. And the proof is in the pudding as they say, as these rump steaks that I used in this recipe were rich and full of flavour, like beef used to taste like, as well as being tender with a nice amount of fat to meat ratio.
I have shared this healthy recipe for Steak and Mexican Bean Salad with Baby Spinach below, and I hope you enjoy it as much we did when we had it a few days ago. I’ve also shared some other healthy diet recipes below, as well as a informative fact box about Massingberd-Mundy Lincoln Red Beef. Please DO let me know if you make this delicious salad, and if you enjoyed it. Karen
*Review Post – Not Paid and Not Sponsored – The box of Beef was a gift and I was not asked to write about it*
I was sent a Steak Box of 10 steaks
4 x 8oz sirloin steaks
2 x 8oz fillet steaks
2 x 8oz rump steaks
2 x 10oz rib-eye steaks
Steak and Mexican Bean Salad
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|Meal type||Lunch, Main Dish, Salad|
|Misc||Gourmet, Serve Cold, Serve Hot|
|Occasion||Barbecue, Casual Party|
|By author||Karen Burns-Booth|
- 1 x small 325g tin sweetcorn, in water (drained, or 325g frozen sweetcorn)
- 2 long sweet red peppers (trimmed and cut into strips)
- 500g lean rump steak (trimmed of any excess fat)
- 1 x 400g tin mixed beans (drained)
- 250g cherry tomatoes (halved)
- 1 red onion, peeled and thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 100g washed baby spinach
- 1 lime, cut into wedges (to serve)
- Fresh coriander leaves (to serve)
A deceptively easy to prepare and cook meal, that is low in calories and fat. Perfect for those on a diet, as well as for family suppers. 4 WW Smart Points per serving.
|Step 1||Mist a griddle pan with cooking spray, such as Fry Light, and cook the peppers over a medium heat for 2 to 3 minutes until they are charred. Remove them from the pan.|
|Step 2||Add the drained sweetcorn to the pan and cook them over a high heat for 3 to 4 minutes, stirring them all the time until they have taken on some colour. Remove them from the pan.|
|Step 3||Season the steaks with sea salt. Mist a griddle pan with more cooking spray, and add the steaks; cook them over a high heat for 2 to 3 minutes on each side (for medium rare), depending on the thickness, then remove them and set them aside for 5 minutes, before cutting into thin slices.|
|Step 4||Mix the cooked peppers and cooked sweetcorn with the mixed beans, cherry tomatoes and about 3/4 of the red onion slices, then add the spices, fresh lime juice and olive oil, mix well to coat all of the vegetables. Season to taste with salt and pepper.|
|Step 5||Arrange the baby spinach leaves over a large serving platter, then spoon the bean salad onto the platter at both ends. Arrange the cooked steak slices on the plate with the remaining red onion, then garnish with the lime wedges and coriander leaves.|
|Step 6||Allow the diners to serve themselves. 4 WW Smart Points per serving.|
From the heart of the Lincolnshire Wolds…
Massingberd-Mundy Lincoln Red Beef brings you the delicious qualities of one of the UK’s oldest and most rare breeds of cattle.
While Lincoln Reds take longer to mature than European breeds, patience is rewarded with a superior beef which is considerably better in taste, with delicious marbling which adds to the flavour.
Lincoln Red Beef Steaks are known for their standout quality, rich marbling and flavourful succulence.
A thousand years of quality…
Reared on a 3,000-acre country estate in the Lincolnshire Wolds Area of Outstanding Natural Beauty, Massingberd-Mundy Lincoln Red Beef cattle are sustainably and ethically farmed, ensuring delicious beef of the highest quality.
Having been bred for a thousand years, Lincoln Reds were one of the nation’s favourite breeds of beef cattle until the middle of the 20th century when European breeds began to dominate the market.
While other Lincoln Red cattle have combined many qualities of the original population with the advantages of European breeds, 100% original Lincoln Red cattle retain all the qualities which have made this breed a favourite throughout the centuries.
Note… Our beef is not Kosher. Our cattle are slaughtered in line with all legal obligations, with a fully qualified vet in attendance, and without any religious acts performed during the process.
It’s worth bearing in mind…
Orders can take up to 10 working days to be delivered. This is because we only prepare them for dispatch when our artisanal butcher is satisfied the steaks have been aged, frozen and packed to our high specifications, ensuring the beef arrives with you is of the highest quality.
You will receive an email from our courier when they’re ready to be delivered, complete with delivery date and time slot to help you plan for the delivery.
When delivered, you can enjoy your steaks straight away or keep them in the freezer to enjoy later. If you do plan to eat them straight away, just pop the still vacuum packed steaks in some warm water until fully defrosted (usually no more than 20 minutes), then cook as normal.
More Diet Recipes:
Pepper Steak with Pan-fried Onions,
Tomatoes and Spinach
Minced Beef & Vegetable Casserole
Minced Beef and Mint Kheema
Provençal Chicken and Fennel Braise
5:2 Diet 215 Calorie Kebabs
Cajun Chicken Kebab and Spiced Yoghurt Dip Recipe
Garlic, Herb and Parmesan Crusted Chicken Schnitzels
Tiger Prawn Curry with Basmati Rice
(5:2 Diet) Recipe
Lemon & Herb Poached Salmon Recipe
Curried Leek and Apple Soup Recipe
5:2 and Weight Watchers Diet Recipe:
Roasted Red Pepper Soup
Hi Karen, also trying to drop a few kilos, so this has inspired me – and that steak looks delicious. I’ve been ‘slimming worlding’ over the last week or two, so I might try combining that with the 16:8 plan. My friend has been doing that for a few months and has lost quite a bit of weight. Like you, I just can’t face going back to the 600 calorie days on the 5:2 (incidentally, I always did 600 calories anyway – I’m 5ft 9 and not a small frame, so I decided I was going with the bloke’s share of calories).
As ever, thanks for sharing your recipes. I will try to avert my gaze from any cake recipes for the time being…
Karen Burns-Booth says
Hi Jayne – I a so pleased that I have inspire you with this recipe, as well as the 16:8 intermittent dieting.
We find it so easy, and the 2 days of 800 calories is very easy too.
So, like me, you can combine the Slimming World menu with the 16:8 and also 2 days of just 800 calories too, and never be hungry!
Let me know how you go and do shout if I can help in any way at all with any of the recipes I am sharing.
Karen Burns-Booth says
PS: Sadly, I am planning on sharing a cake recipe soon!! BUT just as treat after a few weeks dieting!