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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
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

Printed from tasteofhome.com Oct 12, 2008

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Beef Fajita Salad cont.

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.

Yield: 4 servings.