Ingredients for Beef Fajita Salad
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 lb boneless beef top sirloin steak, thinly sliced
- 1 bell pepper, any color, thinly sliced
- Sweet Red Pepper
- 1/2 medium onion, thinly sliced
- 1 tablespoon olive oil
- Kidney Beans
- 4 cups mixed salad greens
- Tomatoes
- 4 tablespoons nonfat sour cream
- 1/4 cup salsa
- 1 (15 ounce) can black beans, rinsed and drained
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How to Make Beef Fajita Salad
- 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.
- Add 1 pound thinly sliced beef sirloin (or flank steak).
- Seal the bag, pressing out excess air, and turn to coat the beef completely.
- Refrigerate for 10 minutes, turning the bag once halfway through.
- 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.
- Remove the cooked vegetables from the skillet and set aside.
- Add the marinated beef to the skillet. Cook and stir for 4-5 minutes, or until the beef is browned and cooked through.
- Stir in 1 (15-ounce) can of black beans, rinsed and drained, and the cooked bell peppers and onions.
- Heat through for another 2 minutes.
- Divide 4 cups of mixed salad greens among four bowls.
- 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.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
31g
Fat
8g
Carbs
9g
