Source: CanolaInfo Test Kitchen | Catégorie: Santé du cœur, Salades

Southwestern Turkey & Bean Salad

Great solution to leftover meat – whether turkey, pork or chicken.

Southwestern Turkey & Bean Salad

INGRÉDIENTS

  • 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 sliced celery 125 mL
  • 2 green onions, chopped
  • 1 tsp dried parsley 5 mL
  • 1 cup cooked turkey breast, diced 250 mL
  • Dressing
  • 1/4 cup red wine vinegar 60 mL
  • 1 Tbsp canola oil 15 mL
  • 1 clove garlic, minced
  • 1/4 tsp freshly ground black pepper 1 mL
  • 1/8 tsp hot sauce or to taste 0.5 mL

PRÉPARATION

  • 1. In serving bowl, gently toss salad ingredients together.
  • 2. 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.

RENDEMENT

6 servings

PORTION

1 cup (250 mL)

VALEUR NUTRITIVE

Per Serving

Calories240
Lipides3 g
Gras saturés0 g
Cholestérol40 mg
Glucides29 g
Fibres10 g
Protéines25 g
Sodium150 mg