Mexican Turkey And Bean Salad Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.
• Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.

Steps:

• In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Steps:

• 1) Combine salsa and vinegar in a small jar; cover tightly, and shake vigorously. Set aside. 2) Coat a medium skillet with cooking spray; place over medium heat heat until hot. Add turkey and next 3 ingredients; cook until turkey is browned, stirring until it crumbles. Drain, if necessary. 3) Combine turkey mixture, kidney beans, and next 3 ingredients in a large bowl; toss lightly. Add 1/3 cup salsa mixture, and toss. 4) Place lettuce and endive in a large bowl; spoon turkey mixture over lettuce mixture. Top with green beans, and drizzle with remaining salsa mixture.

Steps:

• In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
• Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
• Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
• In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
• To assemble salad, divide mixed salad greens on two dinner plates.
• Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
• Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.

Steps:

• Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
• Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.