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Turkey Black Bean Salad

  • Breast
  • Lunch
  • Dinner
  • Potluck
  • Entertaining
  • Everyday
  • BBQ
Yield

6 servings

Print Recipe

Ingredients

  • 1/2 cup (125 mL) olive oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) ground cumin
  • 2 tsp (10 mL) hot pepper sauce
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1.25 mL) pepper
  • 1 lb (450 g) boneless Ontario turkey breast, cut into 4 pieces
  • 1 can (19oz/540 mL) black beans, drained and rinsed
  • 1½ cups (375 mL) frozen corn kernels, thawed
  • 1/2 sweet red pepper, chopped
  • 3 green onions, chopped
  • 1/2 cup (125 mL) cilantro, chopped

Instructions

  • In a small bowl, whisk together olive oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt, and pepper.
  • Place turkey in non-metal bowl or pan. Pour 1/2 of the olive oil mixture over the turkey; mix to coat turkey. Cover and refrigerate 1 hour to overnight. Reserve remaining olive oil mixture until ready to use.
  • Preheat grill to medium-high. Grill marinated turkey pieces 4-5 minutes per side or until cooked through. Slice turkey into thin strips.
  • In a large bowl, mix together black beans, corn, red pepper, green onions, and turkey strips. Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro.
  • Serve immediately or refrigerate until ready to serve.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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