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Fajita Salad Recipe

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Fajita Salad Recipe

Prep Time: Cook Time:


  • Chickpeas garbanzo beans, canned | 1.00 cup
  • CAMPBELL Soup Company, PACE, Cilantro Chunky Salsa | 1.00 cup
  • Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, raw | 1.00 steak
  • Lime juice, raw | 0.25 cup
  • Cilantro, Fresh, Chopped | 0.25 oz
  • Garlic, raw | 1.00 Tbsp
  • Spices, chili powder | 1.00 tsp
  • Peppers, sweet, red, raw | 2.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Onions raw | 1.00 medium 2-1/2" dia
  • Olive oil | 1.00 tsp
  • Tomatoes, red, raw | 1.00 medium whole 2-3/5" dia
Nutrition Facts (Per Serving)

Calories per serving: 286.46 mg

Fat per serving: 14.34 g

Saturated fat per serving: 5.38 g

Protein per serving: 23.42 g

Sodium per serving: 273.20 mg

Cholesterol per serving: 76.00 g


  1. Cut tomato into wedges, rinse then drain chickpeas, slice onion, mince garlic and cut bell peppers into strips. Cut meat into thin strips. Place in resealable food storage bag.
  2. Put together lime juice, cilantro salsa, garlic and chili powder in a small bowl. Mix and pour it over meat then seal the bag. Wait for 10 minutes, turning once.
  3. In a large non-sticking skillet, heat olive oil over medium-high until hot. Add chick peas, bell peppers and onion. Saute for 6 minutes or until vegetables are crispy-tender then remove from skillet.
  4. Put beef in it along with the marinade. Cook while stirring for 3 minutes or until meat is done then remove from heat.
  5. Put back reserved vegetable mixture and beans into the pan then toss to coat.
  6. Serve with salsa, sour cream and cilantro.

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