Southwestern Turkey & Bean Salad
- Ingredients
- 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 (125 mL) sliced Celery
- 2 Green Onions, chopped
- 1 tsp (5 mL) dried Parsley
- 1 cup (250 mL) cooked Turkey Breast, diced
- Dressing:
- 1/4 cup (60 mL) Red Wine Vinegar
- 1 tbsp (15 mL) Canola Oil
- 1 clove Garlic, minced
- 1/4 tsp (1 mL) freshly ground Black Pepper
- 1/8 tsp (0.5 mL) Hot Sauce or to taste
- Directions
- In serving bowl, gently toss salad ingredients together.
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.
- Tip
- Recipe courtesy of www.canolainfo.org
