Southwestern Turkey Rice Salad

Southwestern Turkey Rice Salad

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


Sprinkle turkey with seasoning. In recloseable plastic food storage bag, combine turkey and ½ cup salsa; seal tightly, turning to coat meat. Refrigerate at least 30 minutes or up to 2 hours.

In large bowl, combine rice, beans, bell pepper, cheese, onion and cilantro. In small bowl, combine remaining ½ cup salsa, oil and garlic; mix well. Add to rice mixture; toss well. Cover; refrigerate until serving time.

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; let stand 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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