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Turkey And Black Bean Salad

chef.jackson's picture
Ingredients
  Cooked turkey breast meat 1 1⁄2 Pound, cut into thin strips (3 1/2 Cups)
  Dried black beans 1 2⁄3 Cup (26.67 tbs), soaked for 8 hours and drained
  Onion 1 Medium, coarsely chopped
  Garlic 2 Clove (10 gm), chopped
  Cinnamon stick 3 Inch, broken in half
  Fresh thyme leaves/1/2 teaspoon dried thyme leaves 1 1⁄2 Teaspoon
  Dried red chili pepper/1/4 teaspoon cayenne pepper 1 Small, seeds removed
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Snow peas 1⁄2 Pound, with strings removed, sliced into thin strips
  Cantaloupe 1 Small, halved, seeded, and the flesh cut into small chunks
  Scallions 6 , trimmed and finely sliced
  Tomatoes 3 Medium, peeled, seeded and coarsely chopped, placed in a strainer to drain
  Green pepper 1 Small, seeded, deribbed and chopped
  Red leaf lettuce head/Bibb lettuce head 1
Cilantro dressing:
  Red wine vinegar 3⁄4 Cup (12 tbs)
  Lemon juice/Lime juice 1 Tablespoon
  Dijon mustard 2 Tablespoon
  Honey 2 Tablespoon
  Hot red pepper sauce 15 Drop
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Chopped cilantro 5 Tablespoon
  Safflower oil 1⁄3 Cup (5.33 tbs)
  Virgin olive oil 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Use a large 4-quart casserole or stock pot.
2. Drain the soaked beans and combine them with the onion, garlic, cinnamon, thyme, chili pepper, bay leaf and salt in the casserole.
3. Place on stove, over high flame.
4. Pour water to cover the beans and boil for 10 minutes. Skim off the scum.
5. Reduce the heat, and cover the pot. Simmer for 1-1 ½ hours until the beans are soft.
6. Using a large colander, drain the beans and refresh with cold water.
7. Discard the whole spices and allow the beans to drain. The beans can be prepared in advance and stored in the refrigerator after they are cooled.
8. Blanch the snow peas in boiling water for 15 seconds and refresh them in cold water. Drain and place on paper towels to dry.
9. In a food processor or blender combine all the dressing ingredients, except the oils and pulse for 15 seconds.
10. Gradually incorporate the oil while processing to get a smooth consistency emulsion.

FINALIZING
11. In a large mixing bowl, combine the cantaloupe, scallions, tomatoes, green pepper and turkey, blanched snow peas and cooked beans.
12. Pour 1 cup of the prepared dressing over the salad and toss lightly using 2 salad spoons.
13. Chill if desired.

SERVING
14. Arrange lettuce leave on individual salad plate or on a platter. Heap the tossed salad on the bed of lettuce.
15. Drizzle the dressing over the salad or pass at the table.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Ingredient: 
Turkey
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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