Southwestern Turkey Rice Salad

Southwestern Turkey Rice Salad

This is not your typical salad. Brown rice, black beans, bell peppers and cilantro join salsa, garlic and grilled turkey tenderloins for a dinner under 500 calories per serving.

Makes 6 servings 6
Prep time Under 15 minutes PTM
Total time More than 1 hour PTM
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Nutritional Information

Calories 430 Fat 13g
Protein 36g Cholesterol 60mg
Carbohydrates 43g Sodium 510mg
Fiber 6g Saturated Fat 5g
Sugars 3g


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.

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