© 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
1/2 c extra virgin olive oil
2 Small plum tomatoes, cored and qtered lengthwise
1/2 tsp minced garlic
1/4 tsp chopped thyme leaves
1/2 tsp chipotle puree
2 tbsp balsamic vinegar
4 TURKEY CHORIZO SAUSAGES, sliced 1/4" thick
3 c cranberry beans, cooked and drained
3 c garbanzo beans, cooked and drained
3 c black beans, cooked and drained
6 scallions, thinly sliced
2 Small red onions, finely diced
4 Cloves garlic, pressed
4 Small jalapeno peppers, seeded and finely diced
12 oz marinated artichoke hearts, drained and qtered
1/2 c Cooked Tomato Vinaigrette
2 tbsp chopped cilantro leaves
To Taste sea salt
To Taste freshly ground black pepper
Heat oil in a skillet over medium high heat. Add tomatoes and cook, stirring, until softened. Add garlic, thyme, chipotle paste and vinegar. Cook stirring for 2 more minutes.
Let cool. Transfer to a food processor and process until smooth.
Use immediately or cover tightly and refrigerate up to one week. Whisk or shake well before serving.
Brown turkey chorizo slices over medium heat. Drain on paper towels and set aside to cool.
In a large serving bowl, combine beans, scallions, onions, garlic, jalapenos, artichoke hearts and chorizos. Add 1/2 cup vinaigrette and toss well to coat evenly. Add cilantro and season with salt and pepper.
Serve immediately or cover and refrigerate for up to 4 hours.
Total Calories 410
Calories from Fat 170
Total Fat 19 g
% Daily Total Fat 29
Saturated Fat 3 g
% Daily Saturated Fat 18
Cholesterol 80 g
% Daily Cholesterol 27
Sodium 380 mg
% Daily Sodium 16
Total Carbohydrates 29 g
% Daily Total Carbohydrates 10
Dietary Fiber 10 g
% Daily Dietary Fiber 40
Sugars 3 g
Protein 31 g
% Daily Protein 4
% Daily Vitamin C 10
% Daily Calcium 8
% Daily Iron 25