Southwestern Turkey & Bean Salad
Ingredients
- 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
Instructions
- 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.
Yield
6 servings
serving size
1 cup (250 mL)
nutritional analysis
Per Serving
| Calories | 240 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 40 mg |
| Carbohydrates | 29 g |
| Fiber | 10 g |
| Protein | 25 g |
| Sodium | 150 mg |
