You are here: Home » Recipes » Mayan Turkey Salad Mayan Turkey Salad Recipe by National Turkey Federation Yield 6 servings A tasty turkey salad with black beans, corn and red and green peppers. The National Turkey Federation PrintEmail Ingredients Vinaigrette:1/2 cup olive oil2 tablespoons red wine vinegar1 tablespoon fresh lemon juice1 teaspoon black pepper1/2 teaspoon dried oregano1/2 teaspoon salt1/8 teaspoon lemon rind, gratedSalad:1 -- (11-ounce) can corn with red and green peppers1 -- (15-ounce) can black beans, rinsed and well drained1 -- medium jalapeno pepper, seeded and diced1 -- (4-ounce) can sliced black olives, well drained1 -- small onion, diced fineTurkey:1 tablespoon chili powder1 teaspoon cumin1/2 teaspoon lemon-pepper seasoning1/2 teaspoon garlic salt1 tablespoon canola oil1 pound turkey breast cutlets, cut into 1/4-inch x 1-inch stripsAssembly:1 -- large avocado, peeled, seeded and diced1 -- medium papaya, seeded, chopped and diced6 cups leaf lettuce, washed, dried and chilled2 cups white corn chips Instructions To prepare the vinaigrette, in a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well 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. 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. In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink. 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.