Skip to content
Join Life Time

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 6 to 8 servings
  • Prep Time 25 to 30 minutes
  • Cook Time 0 minutes



  • 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


  • 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. No images may be used, in print or electronically, without written consent from the publisher.

Photography by: © Helen Cathcart

Thoughts to share?


More Like This

Cauliflower “Ceviche” With Pineapple Habanero Salsa

Cauliflower “Ceviche” With Pineapple Habanero Salsa

By Jose Guzman, RDN

This vegan twist on seafood ceviche pairs marinated cauliflower with a spicy-sweet salsa.

Back To Top