Southwestern Turkey and Black Bean Salad

Cooking Light
4 servings (serving size: 2 1/4 cups)


+ Add To Shopping List
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 pound turkey breast cutlets, cut into 1/2-inch-wide strips
Vegetable cooking spray
1 1/2 cups tightly packed torn curly endive
1 1/2 cups tightly packed torn romaine lettuce
1 cup fresh orange sections (about 2 oranges)
1/4 cup chopped purple onion
1 (15-ounce) can seasoned black beans, rinsed and drained
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of ground red pepper
1 small clove garlic, minced


Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag. Add turkey; seal bag, and shake to coat turkey.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and saute 4 minutes or until lightly browned. Spoon into a large bowl; add endive and next 4 ingredients.

Combine cilantro and remaining 6 ingredients in a bowl; stir with a wire whisk. Add to turkey mixture, tossing gently to coat. Serve at room temperature.

Created date

January 1996

Nutritional Information

Calories 287
Caloriesfromfat 12 %
Fat 3.9 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33.8 g
Carbohydrate 30.2 g
Fiber 9.3 g
Cholesterol 71 mg
Iron 4.5 mg
Sodium 560 mg
Calcium 99 mg