Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1/2 cup peach preserves, large pieces finely chopped

  3. 1/4 cup lime juice

  4. 2 tablespoons oil

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ginger

  7. 1/4 teaspoon cumin

  8. Salad

  9. 2 cups cubed cooked turkey

  10. 2 cups shredded lettuce

  11. 1/4 cup chopped fresh cilantro

  12. 1 tomato, coarsely chopped

  13. 1 mango, peeled, diced

  14. 1 (15-oz.) can Green Giant®, Old El Paso® or Progresso® Black Beans, drained, rinsed

  15. 2 jalapeno chiles, chopped

Instructions Jump to Ingredients ↑

  1. In small bowl, combine all dressing ingredients; mix well.

  2. In large bowl, combine all salad ingredients; toss gently to mix. Add dressing; toss to coat.

  3. Mangoes are available from May to September. Choose unblemished fruit that has yellow skin blushed with red. Ripe mangoes yield to gentle pressure when touched. The beautiful yellow-orange flesh of a ripe mango has a rosy perfume and tastes very sweet.

  4. Jalapeño chiles contain capsaicin which can burn the skin and irritate the eyes. Don’t handle cut jalapeños with your bare hands; use rubber gloves or manipulate the peppers with a fork as you chop them. Don’t touch your face and carefully wash your hands when you’re done cutting jalapeños.

  5. Garnish the salad with lime slices and sprigs of fresh cilantro.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 3/4 Cups)

  8. Calories 420 (Calories from Fat 100),


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