Southwestern Turkey & Bean Salad

Great solution to leftover meat - whether turkey, pork or chicken.

INGRÉDIENTS

Salad
1 (19 oz/ 540 mL) canned red kidney beans, rinsed and drained
1 (12 oz/ 341 mL) canned corn kernels, drained
1 small carrot, chopped
1/2 red pepper, chopped
1/2 cup sliced celery 125 mL
2 green onions, chopped
1 tsp dried parsley 5 mL
1 cup cooked turkey breast, diced 250 mL
Dressing
1/4 cup red wine vinegar 60 mL
1 Tbsp canola oil 15 mL
1 clove garlic, minced
1/4 tsp freshly ground black pepper 1 mL
1/8 tsp hot sauce or to taste 0.5 mL

PRÉPARATION

1. In serving bowl, gently toss salad ingredients together.
2. In separate small bowl, whisk together dressing ingredients. Pour over salad and toss gently to combine. Chill for 30 minutes to 1 hour, occasionally stirring lightly.

RENDEMENT

6 servings

PORTION

1 cup (250 mL)

VALEUR NUTRITIVE

Per Serving

Calories	240
Lipides	3 g
Gras saturés	0 g
Cholestérol	40 mg
Glucides	29 g
Fibres	10 g
Protéines	25 g
Sodium	150 mg

Recettes connexes

Sweet and Sour Bean Salad

Traditional bean salad takes on a new flavor and a nutritional boost with edamame and canola oil! The beans add fiber while canola oil adds healthy fats. Canola oil is low in saturated fat, trans fat free and high in monounsaturated fat.