Recipe: Shaman Southwestern Roast Beef Salad on Top of Corn Salsa

SHAMAN SOUTHWESTERN ROAST BEEF SALAD ON TOP OF CORN SALSA

"The earthy flavor of roast beef works well with the smoky flavor of chipotle and the sweet flavor of corn. And of course, it is all great on top of plain old cold, juicy iceberg lettuce on a hot day."

3/4 pound thinly sliced roast beef, cut into thin strips
FOR THE DRESSING:
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
2 teaspoons chopped canned chipotle in adobo or jalape o pepper
1 garlic clove, finely chopped
1/2 cup olive oil
FOR THE SALSA:
2 cups frozen corn kernels
1 large or 2 medium tomatoes, halved, seeded, and cubed
2 stalks celery, chopped
1/2 medium red onion, finely chopped
FOR THE SALAD:
1/2 to 3/4 head of iceberg or Boston lettuce, cut into thin strips
2 mangos, peeled, pitted and thinly sliced

TO MAKE THE DRESSING:
In a medium bowl, stir together the lime juice, 1/4 cup of the cilantro, the pepper, garlic, and olive oil.

TO MARINATE THE BEEF:
Toss the roast beef strips with half of the dressing to thoroughly coat each strip. Marinate the beef for at least 5 minutes.

TO MAKE THE SALSA:
In another medium bowl, toss together the corn, tomato, celery, red onion, and the remaining cilantro. Drizzle the salsa with the remaining dressing.

TO ARRANGE THE SALADS:
Divide the lettuce among 4 plates, placing it in the center of each plate. Spoon some salsa onto the lettuce, and top with the marinated beef. Surround the mounds of salad with the mango slices. Serve at once.

Makes 4 servings
Source: Half-Scratch Magic by Linda West Eckhardt and Katherine West Defoyd