Turkey And Black Bean Salad Recipes

Steps:

• Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

Steps:

• Wash and drain beans, and set aside.
• Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
• Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
• Wash and julienne the basil leaves, and stir in.
• Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.

Steps:

• Saute all the veggies and spices together.
• Add the turkey and cook until it browns and gives up the fat.
• Drain it thoroughly!
• Return to pan or pot, add the salsa and the black beans.
• Cook until really hot.
• Add salt and pepper, and hot sauce if desired.
• Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.

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:

• Add 2/3 tsp oil to a saute pan and heat on medium-high setting.
• Add turkey, green beans, onion, chickpeas and cook until turkey is done and veggies are crisp and tender.
• Into a saute pan add 1/3 tsp oil, water, cider vinegar, dry mustard, and celery salt.
• Heat until mixture comes to a boil and pour over turkey and veggies.
• Stir to coat well.
• Toss lettuce, tomato, mushroom and cucumber and place in the centre of a dinner plate.
• Top the salad with turkey mixture and serve.

Steps:

• Rinse and drain beans. In a large saucepan, combine beans and water.
• Heat to boiling, reduce heat to low, cover pan, and simmer 1 hour, or until beans are tender, but not mushy.
• Drain beans and rinse with cold water. Set aside to cool.
• When beans are cool, add all remaining ingredients. Mix well and refrigerate 2-3 hours before serving.