A refreshing black bean and corn salad mixed with cherry tomatoes, cilantro, and jalapeño, dressed with olive oil, lime juice, and garlic. Perfect as a side or main dish, especially when served with seasoned steak.
1: Mix black beans, fire roasted corn, chopped cilantro, quartered cherry tomatoes, jalapeño, and red onion in a large bowl.
2: For the dressing, stir together olive oil, cumin, salt, pepper, lime juice, and minced garlic.
3: Add the dressing to the salad and stir well.
4: Pour in crumbled queso fresco and mix thoroughly.
5: For the steak, season both sides of the steaks with seasoning.
6: Heat olive oil in a cast iron skillet and cook steak for 3 minutes on each side, adjusting for thickness.
7: Slice the steak and serve with the salad.
