Beef Fajita Salad

• 1/4 cup lime juice
• 2 tablespoons minced fresh cilantro
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 3/4 lb boneless 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 (16 ounce) can kidney beans, rinsed and drained
• 4 cups torn mixed salad greens
• 1 medium tomatoes, chopped
• 4 tablespoons nonfat sour cream
• 2 tablespoons salsa

1. 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.
2. 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.
3. 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.

lime juice, fresh cilantro, garlic, chili powder, boneless beef top sirloin steak, green pepper, sweet red pepper, onion, olive oil, kidney beans, tomatoes, nonfat sour cream, salsa

Taken from www.food.com/recipe/beef-fajita-salad-157354 (may not work)