Mexicali Supper Salad

Yield:
Makes 4 to 6 servings

Ingredients:

  1. 1 tablespoon oil from marinated dried tomatoes
  2. 1 lb. turkey tenderloin, cut into 1/2-inch-thick slices
  3. salt
  4. 3 cups cooked rice
  5. 1 can (15- to 16-oz.) black beans, drained and rinsed
  6. 1 can (11- to 16-oz.) whole kernel corn, drained
  7. 3/4 can prepared chunky salsa
  8. 1/2 cup drained marinated sundried tomatoes, snipped in half
  9. 3 tablespoons red wine vinegar
  10. Lettuce leaves
  11. Tortilla chips
  12. black pepper
Directions:

Heat oil in medium skillet over medium high heat until hot. Season turkey with salt and pepper. Add turkey; cook 3 to 5 minutes or until no longer pink in center. Remove from skillet; keep warm.

Combine rice, beans, corn, salsa, tomatoes, and vinegar in large bowl. Spoon rice mixture onto lettuce-lined serving platter. Top with turkey; surround with tortilla chips, if desired. Serve warm.


TDS 3