Turkey Black Bean Salad
Ontario Turkey
- ½ cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp lime juice
- 1 tbsp dijon mustard
- 1 tbsp ground cumin
- 2 tsp hot pepper sauce
- ½ salt
- ¼ tsp pepper
- 1 Ib boneless Ontario turkey breast, cut into 4 pieces
- 1 can black beans, drained and rinsed
- 1½ cups frozen corn kernels, thawed
- ½ cup sweet red pepper, chopped
- 3 green onions, chopped
- ½ cup cilantro, chopped
In a small bowl, whisk together olive oil, vinegar, lime juice, dijon mustard, cumin, hot pepper sauce, salt and pepper.
Place turkey in non-metal bowl or pan. Pour 1/2 of the olive oil mixture over the turkey; mix to coat turkey. Cover and refrigerate 1 hour to overnight. Reserve remaining olive oil mixture until ready to use.
Preheat grill to medium-high. Grill marinated turkey pieces 4-5 minutes per side or until cooked through. Slice turkey into thin strips.
In a large bowl, mix together black beans, corn, red pepper, green onions and turkey strips. Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro.
Serve immediately or refrigerate until ready to serve
