© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 c cooked white rice, chilled
1 15-oz Can black beans, rinsed and drained
2 c red and yellow bell peppers, seeded and diced
1 Large red ripe tomato, seeded and chopped
1 c diced jicama
1 c COOKED TURKEY BREAST, diced
3/4 c sliced green onions
1/4 c fresh cilantro leaves, coarsely chopped
1 c thick and chunky salsa
2 tbsp freshly squeezed lime juice
2 tbsp vegetable oil
1/4 tsp salt
8 Large romaine lettuce leaves, cleaned and chilled
1 Lime cut in wedges
TURKEY SALAD
Combine rice, beans, bell peppers, tomato, jicama, turkey, green onions and cilantro in a large bowl. Mix well.
SALSA DRESSING
Combine salsa, lime juice, oil and salt in a small bowl. Add to salad and toss well.
SERVICE
Cover and chill salad for up to eight hours. Serve salad over lettuce leaves with lime wedges as garnish.
284 Total Calories
8 g Total Fat
23 g Cholesterol
798 mg Sodium
43 g Total Carbohydrates
10 g Dietary Fiber
15 g Protein