Southwestern Sausage Salad

Culinary Setting
Meal Type
Turkey Sausage


1 (14-16 oz) package HOT JALAPEÑO OR CHIPOTLE SMOKED TURKEY SAUSAGE, cut in small chunks

1 (15-1/2 oz) can black beans, well rinsed and drained

2 c fresh or frozen cooked extra sweet corn, thawed

1 green bell pepper, seeded and chopped

1/3 c prepared peppercorn ranch salad dressing

1/2 c (lightly packed) chopped fresh cilantro

4 to 8 romaine lettuce leaves, washed, drained and chilled


Over medium heat, in a heavy nonstick skillet, cook turkey sausage until cooked through, stirring occasionally. Remove sausage from pan.

Meanwhile, in a large bowl combine well-drained black beans, corn and bell pepper. Add cooked sausage.

Stir in salad dressing and cilantro; stir well to combine all ingredients.

May be made ahead and chilled for several hours or may be served immediately.

Serve each portion on crisp lettuce leaves.