Steak Taco Salad Recipe - Marzetti

Ingredients

• 1 pound flank steak
• Salt and pepper
• 1 cup corn kernels, fresh or frozen
• 1 lime, plus extra wedges for serving
• 1 cup canned black beans, drained and rinsed
• 1 small onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon Marzetti® Ranch Veggie Dip per individual serving
• 1/3 cup Marzetti® Lemon Vinaigrette Salad Dressing
• 1 tablespoon olive oil
• 1 jalapeño, thinly sliced (seeded for less heat)
• 1 large head of romaine, chopped (about 4 cups)
• 1 cup cherry tomatoes, halved
• 1 avocado, cubed
• Pinch of chili powder
• New York Bakery® Southwest Corn and Cashew Salad Kickers