Grilled Turkey and Black Bean Calypso Salad



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.