Mexican Beef Salad

This spicy and crunchy salad is a perfect vehicle for leftover beef.

Mexican Beef Salad

Make this spicy and crunchy salad with leftover cooked beef or a couple of seared steaks. A crisp lettuce like romaine is nice, but any leaves are a good backdrop to the spicy beef.

Makes six to eight servings
Prep time: 25 to 30 minutes

Ingredients for the dressing

  • Juice of 1⁄2 lemon or 1 lime
  • 3 tbs. extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1⁄2 to 1 red or green chili, according to taste, finely sliced
  • Salt and freshly ground black pepper

Ingredients for the salad

  • 1 lb. cooked beef, crumbled (if ground) or cut into bite-sized pieces
  • 3⁄4 cup cucumber, peeled, seeded, and cut into bite-sized cubes
  • 1 large head romaine lettuce, torn into bite-sized pieces
  • 1⁄3 cup thinly sliced radishes
  • 2⁄3 cup cored and seeded tomatoes, cut into bite-sized pieces
  • 1 tbs. capers, drained and rinsed thoroughly
  • 1 red or yellow pepper, cut into 1⁄2-inch strips
  • Small bunch of cilantro or flat-leaf parsley, tough stalks removed, leaves roughly chopped


  • Combine the dressing ingredients in a bowl and adjust the seasoning to your liking.
  • Mix the salad ingredients together in a bowl and toss with the dressing to combine. Serve immediately.

Recipes excerpted with permission from Around the World in 120 Salads by Giancarlo and Katie Caldesi © 2017 Kyle Books, photographs © Helen Cathcart. No images may be used, in print or electronically, without written consent from the publisher.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

Photography by Helen Cathcart

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