Recipes Beef 'N' Black-Eyed Pea Salad 4.0 (2) 2 Reviews 2 Photos 'When I want a light yet hearty meal, I fix this refreshing main-dish salad,' says Bonnie Wittekind of Higley, Arizona. 'My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table. By Allrecipes Member Published on August 3, 2021 Save Rate Print Share Trending Videos Close this video player Prep Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Ingredients 2 cloves garlic cloves, minced 1 teaspoon chili powder 12 ounces boneless beef sirloin steak 8 cups torn romaine 1 (15.5 ounce) can black-eyed peas, rinsed and drained 1 large sweet red pepper, julienned ½ cup sliced ripe olives 1 (4 ounce) can chopped green chilies, drained 2 green onions, chopped 2 tablespoons minced fresh cilantro or parsley 3 tablespoons lime juice 2 tablespoons canola oil 2 teaspoons sugar 1 teaspoon salt 1 teaspoon grated lime peel ¼ teaspoon pepper Directions Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F). When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Tips Nutritional Analysis: One serving (1-2/3 cups) equals 223 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 823 mg sodium, 18 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch. I Made It Print