Beef Fajita Salad 1/4 cup lime juice 2 tablespoons minced fresh cilantro 1 garlic clove, minced 1 teaspoon chili powder 3/4 pound boneless beef sirloin steak, cut into thin strips 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 medium onion, sliced and halved 1 teaspoon olive oil 1 can (16 ounces) kidney beans, rinsed and drained 4 cups torn mixed salad greens 1 medium tomato, chopped 4 tablespoons fat-free sour cream Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Beef Fajita Salad cont. 2 tablespoons salsa In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Beef Fajita Salad Yield: 4 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008