Beef Fajita Salad Recipe

Ingredients for Beef Fajita Salad

• 2 tablespoons lime juice
• Fresh Cilantro
• Garlic Clove
• 1 teaspoon chili powder
• Boneless Beef Top Sirloin Steak
• Green Pepper
• Sweet Red Pepper
• 1/2 medium onion, thinly sliced
• Olive Oil
• Kidney Beans
• Mixed Salad Greens
• Tomatoes
• Nonfat Sour Cream
• 1 1/2 teaspoons salsa per serving

How to Make Beef Fajita Salad

1. In a large resealable plastic bag, combine 2 tablespoons lime juice, 1/4 cup chopped cilantro, 1 clove minced garlic, and 1 teaspoon chili powder.
2. Add 1 pound thinly sliced beef sirloin (or flank steak).
3. Seal the bag, pressing out excess air, and turn to coat the beef completely.
4. Refrigerate for 10 minutes, turning the bag once halfway through.
5. While the beef marinates, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1 bell pepper (any color), 1/2 medium onion, thinly sliced, and cook for 5-7 minutes, or until tender-crisp, stirring occasionally.
6. Remove the cooked vegetables from the skillet and set aside.
7. Add the marinated beef to the skillet. Cook and stir for 4-5 minutes, or until the beef is browned and cooked through.
8. Stir in 1 (15-ounce) can of black beans, rinsed and drained, and the cooked bell peppers and onions.
9. Heat through for another 2 minutes.
10. Divide 4 cups of mixed salad greens among four bowls.
11. Top each salad with 1 1/4 cups of the beef and vegetable mixture, 1 tablespoon sour cream, and 1 1/2 teaspoons of your favorite salsa.