An explosion of colour and flavour, Chef! A delicious salad base of charred corn, crunchy green beans, meaty black beans, & piquante peppers are topped with browned beef strips. Everything is coated in an o-so-yummy UCOOK honey mustard dressing.
Corn, Green Bean & Beef Salad
Corn, Green Bean & Beef Salad
with a mustard dressing & black beans
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Strips
- Black Beans
- Corn
- Green Beans
- NOMU BBQ Rub
- Onion
- Onions
- Piquanté Peppers
- Sunflower Seeds
- UCOOK Honey Mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to a salad bowl.
CHARRED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges and the sliced green beans until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the corn.
STRIPS
Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat with the NOMU rub. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Add the drained beans, and the drained peppers to the bowl with the charred veggies, toss to combine, and season.
DINNER IS READY
Make a bed of the salad, top with the beef strips, drizzle over the mustard dressing, and sprinkle over toasted seeds. Well done, Chef!
Sunflower Seeds - 10g
Corn - 50g
Onion - 1
Green Beans - 80g
Beef Strips - 150g
NOMU BBQ Rub - 5ml
Black Beans - 60g
Piquanté Peppers - 20g
UCOOK Honey Mustard Dressing - 1 unit
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to a salad bowl.
CHARRED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges and the sliced green beans until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the corn.
STRIPS
Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat with the NOMU rub. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Add the drained beans, and the drained peppers to the bowl with the charred veggies, toss to combine, and season.
DINNER IS READY
Make a bed of the salad, top with the beef strips, drizzle over the mustard dressing, and sprinkle over toasted seeds. Well done, Chef!
Sunflower Seeds - 20g
Corn - 100g
Onion - 1
Green Beans - 160g
Beef Strips - 300g
NOMU BBQ Rub - 10ml
Black Beans - 120g
Piquanté Peppers - 40g
UCOOK Honey Mustard Dressing - 1 unit
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to a salad bowl.
CHARRED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges and the sliced green beans until lightly charred, 6-7 minutes (shifting occasionally). Remove from the pan and add to the corn.
STRIPS
Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat with the NOMU rub. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
JUST BEFORE SERVING
Add the drained beans, and the drained peppers to the bowl with the charred veggies, toss to combine, and season.
DINNER IS READY
Make a bed of the salad, top with the beef strips, drizzle over the mustard dressing, and sprinkle over toasted seeds. Well done, Chef!
Sunflower Seeds - 30g
Corn - 150g
Onions - 2
Green Beans - 240g
Beef Strips - 450g
NOMU BBQ Rub - 15ml
Black Beans - 180g
Piquanté Peppers - 60g
UCOOK Honey Mustard Dressing - 2 units
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to a salad bowl.
CHARRED VEGGIES
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion wedges and the sliced green beans until lightly charred, 6-7 minutes (shifting occasionally). Remove from the pan and add to the corn.
STRIPS
Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel and coat with the NOMU rub. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
JUST BEFORE SERVING
Add the drained beans, and the drained peppers to the bowl with the charred veggies, toss to combine, and season.
DINNER IS READY
Make a bed of the salad, top with the beef strips, drizzle over the mustard dressing, and sprinkle over toasted seeds. Well done, Chef!
Sunflower Seeds - 40g
Corn - 200g
Onions - 2
Green Beans - 320g
Beef Strips - 600g
NOMU BBQ Rub - 20ml
Black Beans - 240g
Piquanté Peppers - 80g
UCOOK Honey Mustard Dressing - 2 units
Woolies Products in this dish
