• Liz Talley - Urban Graze

Bell Pepper and Green Bean Fajita Salad

This is a very simple crisp side that's loosely based on a fajita, and so it's especially tasty with a grilled steak. If you like a little heat, sprinkle with a pinch of your favorite fajita seasoning, such as chili, cayenne, or cumin just before serving, and of course, you can add leftover grilled steak slices to the salad and/or roll into a wrap!

1 Tbsp. lime juice

2 Tbsp. olive oil


1/4 c. thinly slivered red onion (or other mild onion)

1 green or colored bell pepper, seeded and cut into thin strips

1/4 - 1/2 lb. thin -or vertically/diagonally sliced- green beans (or purple, yellow beans)

Optional: 1-2 Tbsp. snipped parsley, carrot tops, and/or cilantro

Whisk together the lime juice and olive oil; season with salt. Allow onion to marinate about 15 minutes, then toss in the peppers and beans. Garnish with snipped herbs if using.

Recipe created or adapted by Liz Talley, Urban Graze

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