Turkey And Bean Salad Recipes

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

Steps:

• Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

TURKEY BLACK BEAN TACO SALAD

Steps:

• For the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat.
• Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
• Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika.
• Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
• Stir in black beans and reduce heat to low, season with salt and pepper to taste.
• Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve.
• For the salad: on dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion.
• Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately.
• For the salsa crema: In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.

TWO-BEAN TURKEY SALAD

Steps:

• In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour over salad and toss to coat.

TURKEY SALAD

Steps:

• Place the turkey in a large bowl.
• Add the celery, red onion and parsley to the bowl.
• In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper.
• Pour the dressing over the turkey mixture. Toss gently to coat, then serve.

SMOKED TURKEY, BLACK BEAN, BELL PEPPER AND CORN SALAD

Steps:

• Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

SMOKED TURKEY AND BLACK BEAN SALAD

Steps:

• Wash and drain beans, and set aside.
• Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
• Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
• Wash and julienne the basil leaves, and stir in.
• Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.

GROUND TURKEY AND BLACK BEAN SALAD TOSS

Steps:

• Saute all the veggies and spices together.
• Add the turkey and cook until it browns and gives up the fat.
• Drain it thoroughly!
• Return to pan or pot, add the salsa and the black beans.
• Cook until really hot.
• Add salt and pepper, and hot sauce if desired.
• Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.

TURKEY AND BEAN SALAD

Steps:

• Add 2/3 tsp oil to a saute pan and heat on medium-high setting.
• Add turkey, green beans, onion, chickpeas and cook until turkey is done and veggies are crisp and tender.
• Into a saute pan add 1/3 tsp oil, water, cider vinegar, dry mustard, and celery salt.
• Heat until mixture comes to a boil and pour over turkey and veggies.
• Stir to coat well.
• Toss lettuce, tomato, mushroom and cucumber and place in the centre of a dinner plate.
• Top the salad with turkey mixture and serve.

SMOKED TURKEY LEG AND GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.

MEDITERRANEAN LEFTOVER TURKEY AND WHITE BEAN SALAD

Steps:

• For the vinaigrette: Peel the garlic and smash with the side of a knife or finely mince garlic. Using a fork, mash the garlic with ¼ teaspoon salt in a small bowl to form a coarse paste. Whisk in 4 tablespoons oil, 6 tablespoons orange juice, vinegar and mustard until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor, season with salt, if needed. Set aside at room temperature. For the salad: Mix together beans, chicken, zucchini, celery, cheese and sundried tomatoes, black olives in a large bowl until well blended. Stir in chopped basil and ¾ cup vinaigrette, toss until evenly coated. Season with salt and pepper. Toss the remaining vinaigrette with escarole (or/andromaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

MEXICAN TURKEY AND BEAN SALAD

Steps:

• 1) Combine salsa and vinegar in a small jar; cover tightly, and shake vigorously. Set aside. 2) Coat a medium skillet with cooking spray; place over medium heat heat until hot. Add turkey and next 3 ingredients; cook until turkey is browned, stirring until it crumbles. Drain, if necessary. 3) Combine turkey mixture, kidney beans, and next 3 ingredients in a large bowl; toss lightly. Add 1/3 cup salsa mixture, and toss. 4) Place lettuce and endive in a large bowl; spoon turkey mixture over lettuce mixture. Top with green beans, and drizzle with remaining salsa mixture.