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Tex-Mex Turkey Salad


Enjoying leftover turkey couldn't be easier or more delicious that this salad. Try serving with corn bread for a great-tasting dinner.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4


  • Tangy Lime Vinaigrette
  • 1/3 cup fresh extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 small garlic clove, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chipotle chili powder
  • Pinch ground cumin

  • Turkey Salad
  • 8 ounces romaine lettuce, cut into thin strips (about 6 cups)
  • 1 8-ounce can black beans, drained and rinsed
  • 1 6-ounce corn kernels, drained
  • 1 small red bell pepper, cored, seeded, and cut into thin strips (1 cup)
  • 4 cups chopped cooked turkey (about 1 pound)
  • 1/4 cup chopped fresh cilantro
  • 1 ripe Haas avocado, peeled, pitted, and chopped or sliced (optional)
  • 1/2 cup finely grated Monterrey Jack or sharp Cheddar cheese (optional)


1. Make the vinaigrette: In a large serving bowl, combine the olive oil, lime juice, garlic, chipotle chile powder, cumin, salt and pepper, and whisk vigorously until well blended. Taste and adjust seasoning if necessary.

2. Add the black beans, corn, bell pepper, and chopped cilantro to the bowl with the dressing and toss to mix and coat. Add the turkey, and toss again to mix.

3. Divide the salad among serving plates. Top each with shredded cheese and avocado if desired. Serve with tortilla chips or corn bread.

Recipe Notes

• The best way to juice limes: A bottled product can’t match the intense, natural flavor of freshly squeezed lime juice. The simplest way to juice limes is to cut it in half crosswise and insert a fork into the flesh while squeezing the fruit into a strainer set over a bowl to catch the seeds. A reamer also works well for juicing. Many designs are available, but they all are essentially variations of the same theme—a ribbed, cone-shaped tool that releases the juice when pressed and rotated in the flesh.
• The best way to pit and slice or chop an avocado: Cut the avocado in half lengthwise around the large pit. Twist the halves in opposite directions to separate them. To remove the pit, slide the tip of a spoon gently underneath it and lift it out, or carefully strike the pit with a sharp knife, embedding the knife tip in the pit. Rotate the knife to lift out the pit. To slice or cube the avocado, hold a half in one hand, cut side up, and use a large spoon to scoop the flesh out of the skin in one piece. Put the halves, flat sides down, on a cutting board and cut into slices or cubes.

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