Southwest Turkey Salad
|Mild salsa||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Tablespoon|
|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|
|Tortilla chips||2 Cup (32 tbs), shredded|
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.