Turkey Salad with Tomatoes, Black Beans and Cilantro

By Mike_67

Ingredients

• 2 tablespoons fresh lime juice
• 1/2 jalapeño chili, seeded and minced
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper, plus more, to taste
• 1/3 cup extra-virgin olive oil
• 1 pound cooked white meat turkey
• 1 red heirloom tomato, cut into 1/2-inch dice
• 1 yellow heirloom tomato, cut into 1/2-inch dice *
• 1/4 cup chopped white onion
• 1/4 bunch fresh cilantro leaves, chopped
• 1 cup canned black beans, drained and rinsed
• Or three cups red and/or yellow Cherubs halved
• 8 cups spring mix

Details

Adapted from williams-sonoma.com

Preparation

Step 1

In a large nonreactive bowl, combine the lime juice, jalapeño, minced garlic, salt and pepper. Gradually whisk in the olive oil. Add the turkey, tomatoes, chopped onion, chopped cilantro and black beans and stir gently to combine. Adjust the seasonings with salt and pepper. Cover and refrigerate to chill slightly, at least 20 minutes or up to 2 hours.

Arrange spring mix on 4 plates. Spoon the salad on top, dividing evenly, and serve.