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Southwest Turkey Bean Salad
(See below)

Kick up the heat at summer picnics and potlucks with this Southwestern favorite. With the combination of protein-rich canned turkey, fiber-packed garbanzos, smooth avocado, colorful red pepper and crisp jicama tossed with a tangy dressing, this salad is the perfect main dish for summer.
3 tablespoons mayonnaise, regular or reduced fat
2 tablespoons hot pepper sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 cup vegetable oil
1 can (16 ounces) garbanzo beans, drained and rinsed
1/3 cup thinly sliced scallion, white and green
1 canned, roasted red pepper, diced
1/2 cup jicama, peeled and diced, or canned water chestnuts
2 cans (5 ounces each) chunk turkey in water, drained
1 avocado, peeled, pitted and diced
1/4 cup chopped parsley

In a large bowl, mix the mayonnaise with hot sauce, chili powder and cumin. Stir in the oil a little at a time until all is incorporated and the dressing is smooth.

Add the garbanzo beans, scallion, roasted pepper and jicama. Break the turkey into small chunks and toss everything together until all of the salad ingredients are coated with dressing. Refrigerate for up to one day.

Just before serving, fold in the avocado and parsley.
Servings: 6

Nutritional Information Per Serving: Calories 370; Total fat 24g; Saturated fat 4g; Cholesterol 35mg; Sodium 540mg; Carbohydrate 23g; Fiber 7g; Protein 15g

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:

United States
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