Southwestern Turkey Rice Salad
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 teaspoons Mexican seasoning or chili powder
1 cup salsa, divided
2½ cups cooked white or brown rice
1 cup canned black beans, drained and rinsed
1 red or yellow bell pepper, diced
1 cup shredded sharp Cheddar cheese
½ cup thinly sliced green onion
⅓ cup chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon finely chopped garlic
STEP 1: Sprinkle turkey with seasoning. Combine turkey and ½ cup salsa in a re-sealable plastic food storage bag. Seal tightly and toss to coat meat. Refrigerate for at least 30 minutes or up to 2 hours.
STEP 2: Combine rice, beans, bell pepper, cheese, onion and cilantro in a medium bowl. In a separate bowl, combine remaining salsa, oil and garlic. Mix well. Add to rice mixture and toss. Cover and refrigerate until serving time.
STEP 3: Prepare grill. Drain turkey, discarding marinade. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to cutting board and let stand for 10 minutes. Cut into ½-inch cubes, add to salad and toss.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.