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Southwest Turkey Salad

21st.Century.Chef's picture
Ingredients
  Mild salsa 2⁄3 Cup (10.67 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Ground cumin 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Canned kidney beans 15 Ounce (1 Can)
  Canned corn kernels 17 Ounce (1 Can)
  Cooked turkey 8 Ounce, cut in 1/2-inch cubes (2 Cups)
  Celery stalks 3 , diced
  Lettuce leaves 8
  Tortilla chips 2 Cup (32 tbs), shredded
Directions

Prepare dressing: In small bowl whisk together salsa, sour cream, cumin, salt and pepper.
Cover and refrigerate briefly while you make the salad.
Prepare salad: Place kidney beans in colander and rinse under cold running water.
Add corn and drain well.
With 5-inch Self-Sharpening Utility Knife, cut turkey into 1/2-inch cubes.
Place beans and corn in Batter Bowl, add turkey and celery, and toss lightly to mix.
To serve: Arrange lettuce on 4 dinner plates.
Spoon a quarter of the turkey salad over lettuce on each plate and garnish with tortilla chips.
Serve dressing on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Turkey
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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