Entree Recipes > Mexican Black Bean and Turkey Salad
March 27, 2009 by admin
Ingredients
- ¾ tsp. ground cumin
- ¾ tsp. chili powder
- 1/8 tsp. ground red pepper
- 450 g. turkey breast, cut into strips
- 150 g. curly endive
- 150 g. romaine lettuce
- 100 g. fresh orange segments
- 50 g. chopped purple onion
- 425 g. black beans, washed, drained
- ½ cup cilantro
- ¼ cup lime juice
- 3 tbsp. CapTri®
- 1/8 tsp. salt
- 1 small garlic clove
- 1 tbsp. fresh orange juice
Place cumin, chili powder, salt and ground red pepper in a bag and shake to mix. Add turkey to bag and continue shaking to coat turkey. Let marinate for 1-3 hours.
Sauté turkey in lightly coated skillet until golden brown on the outside. Mix endive and romaine lettuce with orange segments, onions, black beans and cilantro. Add turkey. Mix lime juice, CapTri®, salt, garlic and orange juice for dressing. Serves five.
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