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
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.
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.