A refreshing salad with cooked and seasoned shredded beef and vegetables such as cucumber, tomato, and sweet corn.
This salad can be a satisfying lunch meal or a salad served at a BBQ or grill event.
TL;DR
Paul had the idea to add shredded beef to a salad, and I thought it sounded fantastic!
We prepared some BBQ-flavored shredded beef at home, which is super simple, by the way, and mixed it into this salad.
The result is a flavor-packed, easy-to-prep, filling salad that isn't too overwhelming any time of the day.
Ingredient Notes
- Onion — White or purple onions. Shallots or young green onions are ok too.
- Cucumber — Your favorite cucumber variety.
- Tomato — You can use cocktail tomatoes or heirloom colorful tomatoes to add some pop to your salad.
- Lettuce or Rucola — We used rucola because it adds some nutty flavor elements to the salad. You can use any other green or red lettuce variety instead.
- Corn — A can of sweet corn or fresh corn.
- Shredded Beef — We use BBQ-flavored shredded beef (aka pulled beef). You can prepare pulled beef from scratch or purchase a ready-made pack of shredded beef in stores.
- Dijon Mustard — Adds a lot of flavor to your salad! Try it with a homemade whole grain mustard.
- Vinegar — A white wine vinegar or apple vinegar is best, but you can use a distilled vinegar as well.
- Oil — A seed oil variety is most suitable, as in sunflower oil or canola oil.
- Salt & Black Pepper
- Chives — To top your salad. Adds flavor and aesthetics.
Process Overview
Step 1
Prep your fresh ingredients. Dice the onion, cucumber, and tomatoes. Chop the lettuce or rucola.
Keep your shredded beef and other ingredients ready.
Step 2
Place the diced onion, cucumber, tomato, lettuce/rucola, corn, and shredded beef into a mixing bowl.
Add to that the seasoning and dressing ingredients: the mustard, vinegar, oil, salt, and black pepper.
Step 3
Toss everything together so that your salad ingredients are coated with all the dressing ingredients.
Top with sliced chives to garnish and serve up.
📖 Recipe
Shredded Beef Salad Recipe
Ingredients
- 1 Small Onion
- 1 Cucumber
- 1 Large Tomato
- 1 Cup Lettuce Leaves or Rucola
- 1 Cup Sweet Corn
- 1 Cup Shredded Beef
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Vinegar
- 2 Tablespoon Oil
- Salt to taste
- ⅛ Teaspoon Black Pepper Ground
- Chives to garnish
Instructions
- Prepare the vegetables. Dice the onion, the cucumber, and the tomato. Shred or roughly chop the lettuce or rucola leaves. Keep aside.1 Small Onion, 1 Cucumber, 1 Cup Lettuce Leaves, 1 Large Tomato
- Keep all the other ingredients ready, including the shredded beef.
- Add the onion, cucumber, tomato, lettuce/rucola leaves, corn, and shredded beef to a mixing bowl.1 Cup Sweet Corn, 1 Cup Shredded Beef
- Season with mustard paste, vinegar, oil, salt, and black pepper.1 Tablespoon Dijon Mustard, 1 Tablespoon Vinegar, 2 Tablespoon Oil, Salt, ⅛ Teaspoon Black Pepper Ground
- Toss everything together so that your salad ingredients are all equally covered with the dressing ingredients.
- Garnish with freshly chopped chives and serve cooled or at room temperature.Chives
Equipment
- 8" Chef Knife
- Spoon
Nutrition
Serving & Storing
I love this salad as a stand-alone lunch meal with some crunchy bread (if it's freshly baked, all the better!).
You can add it to your meal-prepping rotation to take to work or school.
I think you could also take it to a potluck, tailgating, or BBQ cookout. Just make sure that the salad doesn't remain out for too long in the heat.
The salad shouldn't be stored for more than 2-3 days in the fridge, so try to use it up before that.
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