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Mexican barbecue beef salad with lime dressing

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Light up the barbie with this tasty Mexican-inspired beef and corn salad, topped with zesty lime dressing.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, (+ cooling & 5 mins resting time)
Mexican barbecue beef salad with lime dressing


  • 2 corn cobs, husks and silks removed
  • 500g pkt Coles Australian Tri Colour Capsicum Pack, seeded, cut into strips
  • Olive oil spray
  • 3 Coles Australian Beef Porterhouse Steaks
  • 1 tbs Mexican seasoning
  • 2 Coles Bakery White Soft Wraps, cut into wedges
  • 400g can black beans, rinsed, drained
  • 1 oak lettuce, leaves separated
  • 200g Perino tomatoes
  • 2 tbs lime juice
  • 1 tbs extra virgin olive oil
  • 1 tsp ground cumin
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Spray the corn and capsicum with oil spray. Cook the corn, turning, for 8-10 mins or until charred all over. Transfer to a plate to cool slightly. Cook the capsicum, tossing occasionally, for 5 mins or until charred. When cool enough to handle, use a knife to remove kernels from the corn. Place the capsicum in large bowl. Set aside for 5 mins to cool.
  2. Step 2

    Spray the beef with oil. Rub with 3 tsp Mexican seasoning. Cook the beef on grill for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thinly slice.
  3. Step 3

    Spray the wraps with oil. Sprinkle with the remaining 1 tsp Mexican seasoning. Cook on grill for 2 mins each side or until charred.
  4. Step 4

    Add the beef, beans, lettuce and tomato to bowl with the capsicum. Whisk the lime juice, oil and cumin in a small bowl. Season. Add the dressing to the capsicum mixture and toss to combine.
  5. Step 5

    Divide the capsicum mixture among serving plates. Top with the corn and serve with the charred bread.