© 2023 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 qt cooked white rice, chilled
6 c cooked black beans, rinsed and drained
2 qt red and yellow bell peppers, seeded and diced
4 Large red ripe tomatoes, seeded and chopped
2 c diced jicama
4 lbs COOKED TURKEY BREAST, skin removed and diced
3 c sliced green onions
1 c fresh cilantro leaves, coarsely chopped
1 qt thick and chunky tomato salsa
1/2 c freshly squeezed lime juice
1/2 c canola oil
1 tsp salt
Large romaine lettuce leaves, cleaned and chilled As needed
Lime twists As needed
TURKEY SALAD
Combine cooked and chilled rice, cooked 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 twists as garnish.