SOUPS & SALADS
Turkey Black Bean Salad
| 1/2 cup/125 mL | Olive oil |
| 3 tbsp/45 mL | Balsamic vinegar |
| 2 tbsp/30 mL | Lime juice |
| 1 tbsp/15 mL | Dijon mustard |
| 1 tbsp/15 mL | Ground cumin |
| 2 tsp/10 mL | Hot pepper sauce |
| 1/2 tsp/2 mL | Salt |
| 1/4 tsp/1 mL | Pepper |
| 1 lb/500 g | Boneless turkey breast, cut into 4 pieces |
| 1 | 19 oz (540 mL) can black beans, drained and rinsed |
| 1 1/2 cups/375 mL | Frozen corn kernels, thawed |
| 1/2 | Sweet red pepper, chopped |
| 3 | Green onions, chopped |
| 1/2 cup/60 mL | Cilantro, chopped |
Directions:
In a small bowl, whisk together olive oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt and pepper.
Place turkey in non-metal bowl or pan. Pour 1/2 of the olive oil mixture over the turkey; mix to coat the turkey. Cover and refrigerate 1 hour to overnight. Reserve remaining olive oil mixture until ready to use.
Preheat grill to medium-high. Grill marinated turkey pieces 4-5 minutes per side or until cooked through. Slice turkey into thin strips.
In a large bowl, mix together black beans, corn, red pepper, green onions and turkey strips. Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro.
Serve immediately or refrigerate until ready to serve.
