Beef Fajita Salad

Name: Beef Fajita Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1/4 cup lime juice; 2 tablespoons minced fresh cilantro; 1 garlic clove, minced; 1 teaspoon chili powder; 3/4 pound beef top 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

This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.

Ingredients

1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 garlic clove, minced
1 teaspoon chili powder
3/4 pound beef top 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

Directions

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 and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

Nutrition Facts

1 each: 291 calories, 6g fat (2g saturated fat), 50mg cholesterol, 291mg sodium, 34g carbohydrate (9g sugars, 9g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Fajita Salad in Light & Tasty June/July 2005

Reviews

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BrownieQueen2

Oct 15, 2013

This was a really easy & tasty recipe. The lime flavor was awesome! You could also add some tortilla chips on top, guacamole, and a little cheese.
danadeal

Dec 12, 2012

This was good but I mostly tasted the lime juice in the meat which made it a little sour. Maybe I will add more garlic or chili powder next time. I also crushed some tortilla chips on top and used shredded lettuce.
vickiestumpe

Aug 31, 2012

I used this as a recipe for a RS meeting, and everyone really liked it!
Papa H

May 6, 2010

Made this for Cinco de Mayo. Very light yet filling. I added one chopped chipotle and adobo sauce to the marinade. Gave it a nice kick.