Mayan Turkey Salad

  • Yield 6 servings

A tasty turkey salad with black beans, corn and red and green peppers.

turkey salad
The National Turkey Federation


1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon lemon rind, grated
1 -- (11-ounce) can corn with red and green peppers
1 -- (15-ounce) can black beans, rinsed and well drained
1 -- medium jalapeno pepper, seeded and diced
1 -- (4-ounce) can sliced black olives, well drained
1 -- small onion, diced fine
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
1 tablespoon canola oil
1 pound turkey breast cutlets, cut into 1/4-inch x 1-inch strips
1 -- large avocado, peeled, seeded and diced
1 -- medium papaya, seeded, chopped and diced
6 cups leaf lettuce, washed, dried and chilled
2 cups white corn chips


  1. To prepare the vinaigrette, in a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well
  2. To prepare the salad, in a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
  3. To prepare the turkey, in a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.
  4. In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.
  5. Just before serving, add turkey, avocado and papaya to the corn/bean mixture. Arrange 1 cup lettuce on each of 6 plates. Top with 2 cups salad and drizzle with remaining vinaigrette. Garnish with corn chips.




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