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Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground black pepper

  2. 1/2 teaspoon dried oregano

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon grated lemon peel

  5. 1/2 cup olive oil

  6. 2 tablespoons red-wine vinegar

  7. 1 tablespoon lemon juice

  8. 1 (11-ounce) can corn with red and green peppers, drained

  9. 1 (15-ounce) can black beans, rinsed and drained

  10. 1 jalapeno, seeded and diced

  11. 1 (4-ounce) can sliced black olives

  12. 1 small onion, diced

  13. 1 pound turkey breast cutlets, cut into 1/4 inch x 1 inch strips

  14. 1 tablespoon chili powder

  15. 1 teaspoon ground cumin

  16. 1/2 teaspoon lemon-pepper seasoning

  17. 1/2 teaspoon garlic salt

  18. 1 tablespoon canola oil

  19. 1 avocado peeled, seeded and diced

  20. 1 papaya peeled, seeded, and diced

  21. 6 cups leaf lettuce

  22. 4 cups white corn tortilla chips

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together pepper, oregano, salt, lemon peel, olive oil, vinegar and lemon juice; set aside.

  2. In a large bowl, combine corn, black beans, jalapeno, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.

  3. In a large bowl, combine turkey, chili powder, cumin, lemon pepper and garlic salt. Toss to coat well. In a large nonstick skillet over medium-high heat, heat canola oil, add turkey, cook about 4 to 5 minutes or until turkey is no longer pink.

  4. Just before serving, add turkey, avocado, and papaya to corn and bean mixture. Arrange 1 cup lettuce on each of 6 plates. Top with corn chips, turkey and bean salad and drizzle with remaining vinaigrette.

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