SALAD:

1 1/2 lbs. of roasted beef, cut into strips
1 red bell pepper, diced
1 green bell pepper, diced
2 c. sweet corn, thawed
4 c. new potatoes, cooked and cubed
4 green onions, sliced thin
3 green chilies, minced

DRESSING:

1 1/4 c. Hellmann's "light" reduced calorie dressing
1/2 c. extra virgin olive oil
1/4 c. balsamic vinegar
2 tbsp. granulated sugar
2 tbsp. salt
2 tsp. fresh cracked pepper

Roast a tender two pound beef roast in a 325 degree oven until internal temperature reaches 135 degrees. Cool roast, remove all fat and cut into strips the size of shoe string potatoes. Combine beef with all remaining ingredients for the salad.

Combine all ingredients for dressing in a stainless steel bowl and whisk until thoroughly blended. Fold dressing into salad ingredients and serve at room temperature. Salad may be refrigerated overnight, but should be brought back up to room temperature before serving.