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From www.aicr.org The American Institute for Cancer Research
Mexican Turkey Salad
Ingredients: |
Yield: Makes 10 Servings
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3 cups cooked, cubed turkey breast |
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1 can (15 oz.) corn, drained |
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1 can (15.5 oz.) black beans, rinsed & drained |
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1 green bell pepper, seeded & diced |
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1 red bell pepper, seeded & diced |
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1/2 cup peeled jicama, diced small |
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1/2 cup extra virgin olive oil |
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2-3 Tbsp. fresh lime juice, or to taste |
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3/4 cup thick salsa |
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3 drops, or to taste, red peeper sauce (optional) |
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2-4 Tbsp. water |
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1/4 cup low-fat shredded Cheddar cheese |
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1/4 cup finely chopped fresh cilantro or flat-parsley leaves, for garnish (optional) |
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Baked tortilla chips |
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In a large bowl, place turkey, corn, beans, bell peppers and jicama. Gently toss until well mixed and set aside. . |
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In a medium bowl, whisk together olive oil and lime juice. Mix in salsa. Add red pepper sauce if desired. Add enough water to thin consistency so dressing can be thinly drizzled over salad. Transfer to serving pitcher. |
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Drizzle dressing over turkey mixture, tossing to coat salad ingredients evenly. |
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Cover and chill 1 to 3 hours so flavors can meld. Bring to room temperature and check seasoning before serving. Add salt and pepper to taste, if desired. Drain off any excess dressing. Place in serving bowl. Sprinkle top of salad with cheese (if using) and cilantro. Serve with baked tortilla chips, if desired. |
Makes about 10 servings
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Nutrient
Analysis Per Serving
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Calories |
238 |
Total
Fat |
13
grams |
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Protein |
16
grams |
Saturated
Fat |
2
grams |
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Carbohydrate |
10
grams |
Sodium |
413
mgs |
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Fiber |
4
grams |
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CCMC
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