Southwestern Turkey & Bean Salad
Great solution to leftover meat - whether turkey, pork or chicken.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
6 servings
TAMAÑO DE LA PORCIÓN
1 cup (250 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 240 |
| Grasa total | 3 g |
| Grasa saturada | 0 g |
| Colesterol | 40 mg |
| Carbohidratos | 29 g |
| Fibra | 10 g |
| Proteína | 25 g |
| Sodio | 150 mg |
