MEXICAN TURKEY AND BEAN SALAD

MEXICAN TURKEY AND BEAN SALAD image

Yield 5 servings

Number Of Ingredients 14

Previous Next

1/4 cup plus 2 Tablespoons salsa
1/4 cup plus 2 Tablespoons vinegar
Vegetable cooking spray
1/2 pound freshly ground raw turkey
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 (15-ounce) can dark red kidney beans, drained
1/3 cup thinly sliced green onions
1/3 cup chopped sweet yellow pepper
8 cherry tomatoes, quartered
2 cups torn letture
2 cups torn curly endive
1 cup frozen beans, thawed and drained

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.