© 2024 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
1 c olive oil
1/3 c balsamic vinegar
1/4 c freshly squeezed lime juice
2 tbsp Dijon mustard
2 tbsp ground cumin
1 tbsp hot pepper sauce
1 tsp salt
1/2 tsp freshly ground black pepper
2 lbs BONELESS TURKEY BREAST, cut into 8 (4-oz) cutlets OR use 4-oz TURKEY CUTLETS
4 c canned black beans, drained and rinsed
3 c frozen sweet corn kernels, thawed
1 Large sweet red bell pepper, seeded and chopped
6 Green onions, chopped
1/2 c fresh cilantro, chopped
Crisp lettuce leaves As needed
MARINADE
Whisk together oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt and pepper.
Place turkey in a non-metal bowl or pan. Pour 1/2 of the oil mixture over turkey, tossing to coat all surfaces. Cover and refrigerate for up to three hours. Reserve the remaining olive oil mixture for service.
SALAD
Preheat grill to medium-high. Remove turkey from marinade and discard marinade. Grill marinated turkey pieces 4 to 5 minutes per side or until cooked through to an internal temperature of 165 degrees F.
Meanwhile, in a large bowl, mix together black beans, corn, red pepper, green onions and cooked turkey strips.
Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro.
Portion and plate atop lettuce leaves in a shallow bowl.
Serve immediately or cover and refrigerate until service.