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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.

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servings Makes 6 servings 6
preparation time PREP Under 15 minutes
total time TOTAL More than 1 hour

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  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; let stand 10 minutes. Cut into ½-inch cubes; add to salad and toss.

RECIPE NUTRITION INFORMATION

Per Serving

Calories430

Protein36g

Carbohydrates43g

Fiber6g

Sugars3g

Fat13g

Cholesterol60mg

Sodium510mg

Saturated Fat5g

MADE WITH

Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Southwestern Turkey Rice Salad