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Turkey&Black Bean Salad
This is a light but satisfying lunch.
As the season winds down and chillaxation is the rule, this turkey, black bean salad is just the ticket for a light dinner or supper.
With the holidays coming soon, you'll need some great recipes for those left overs, right?
Well, here's one for you.
Ingredients;
1/2 c. Extra Virgin Olive Oil.
2 tbsp. balsamic vinegar.
2 tbsp. lime juice.
1 tbsp. Dijon mustard.
1 tbsp. ground cumin.
2 tsps. hot pepper sauce.
1/2 tsp. salt.
1/4 tsp. fresh ground pepper.
1 lb. boneless gobbler breast, cut into 4 pieces.
1 can (19 oz.) black beans, drained and rinsed.
1-1/2 c. frozen corn kernels, thawed.
1/2 sweet red pepper, chopped.
3 green onions chopped.
1/8 c. cilantro, chopped.
Preparation;
In a small bowl, whisk together olive oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt and pepper.
Place gobbler pieces in a non-metalic bowl or pan.
Pour 1/2 of the olive oil mixture over gobbler and turn pieces until coated with mixture.
Cover and refridgerate for 1 hour or overnight.
Set aside remaining oil mixture until ready to use.
Preheat grill to medium-high.
Grill marinated gobbler pieces for 4-5 minutes per side or until cooked through.
Slice pieces into thin strips.
In a large bowl, mix together black beans, red pepper, green onions and turkey strips.
Pour reserved olive oil mixture over top.
Mix to combine.
Stir in cilantro. (optional)
Serve immediately or cover and refridgerate until ready to serve.
Makes 6 servings.
And there ya have it!
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