Almost Mexican Salad *

INGREDIENTS:

  • Green leaf lettuce or romaine, rinsed and dried
  • avocado, freshly sliced
  • black beans or Northern/white beans, low sodium, plain, rinsed and drained**
  • plain corn chips (not seasoned, not spicy) or plain toasted corn tortillas
  • flank steak or comparable steak
  • salt, onion powder and/or garlic powder, if desired
  • cilantro, rinsed and dry*
  • PLAIN Chihuahua cheese, Gouda, shredded cheddar, or whatever cheese you love that’s safe

** Black beans are on the try it list, so I highly suggest subbing with Northern beans or any white beans to play it safe.

*Cilantro is irritating to me, so I skip it, as awesome as it is! 🙁

—> OMIT: Limes/citrus, bottled dressing, tomato, spicy seasonings, pico de gallo, guacamole because it’s usually prepared with lime, anything acidic, and also avoid spicy cheese like spicy chihuahua cheese.

 

DIRECTIONS:

  1. Season with flank steak with salt and onion/garlic powder, if desired.
  2. Grill your flank steak for best results.
  3. Make a bed of your clean and dry lettuce, chopped into bite size pieces.
  4. Add your sliced cheese, beans, chopped cilantro (if tolerable), sliced avocado, corn chips.
  5. If you need a dressing, I have found that bottled dressings are entirely unsafe especially with the preservatives and citric acid!  I use olive oil and honey and never have had a problem.  
  6. Enjoy!

 

 

Print Friendly

2 thoughts on “Almost Mexican Salad *

  1. This looks and sounds good. Thought I would try to make it because I would really like to try something different.my question is about the cheese. You have Chihuahua cheese listed. Can you tell me about this cheese and where I might find it. I’ve never heard of this cheese before now. Is it tolerated ok with IC? I’m able to eat Colby, provolone, Monterey Jack and mozzarella. Would any of those work as a substitute for Chihuahua cheese if it’s not an IC Friendly cheese. Thanks for your feedback.

    • Hi Ann, sorry I missed your comment!
      Chihuahua cheese is on the mild side (Ingredients
      Pasteurized Grade “a” Whole Cow’s Milk, Salt, *enzymes, Culture, Potato Starch And Powdered Cellulose Added To Prevent Caking.) it’s sold in the bagged cheese section – look for V&V Sumpremo brand. It’s a Mexican cheese but again, very bland. You won’t find much flavor in it. For me it’s safe to eat, test it first for yourself as every single IC patient can tolerate foods differently. Also be aware: some beans are safe for some with IC, and not for others. My IC worsened so I can no longer have cilantro in this recipe. Also, I can’t have onion powder but garlic powder is safe for me. So just only test one ingredient at a time to be safe, and in small amounts in case of a flare, it’ll be a TINY flare not a giant one. ANY cheese you mentioned works well with this recipe, no worries. Enjoy!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *