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Brown rice, black beans, bell peppers, cilantro and salsa served over grilled turkey tenderloins, lettuce and a corn cob, on a white plate atop a polka dot tablecloth.

Southwestern Turkey Rice Salad

Name: Southwestern Turkey Rice Salad
Total time: 2 h 40 min
Yield: 6
Cuisine: American
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

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

Total Time

2 Hours 40 Minutes

Serving Size

6 Servings

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

teaspoons Mexican seasoning or chili powder

cup salsa, divided

2 1/2

cups cooked white or brown rice

cup canned black beans, drained and rinsed

red or yellow bell pepper, diced

cup shredded sharp Cheddar cheese

1/2

cup thinly sliced green onion

1/3

cup chopped fresh cilantro

tablespoons vegetable oil

1/2

teaspoon finely chopped garlic

Sprinkle turkey with seasoning. In recloseable plastic food storage bag, combine turkey and 1/2 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 1/2 cup salsa, oil and garlic; mix well. Add to rice mixture; toss well. Cover; refrigerate until serving time.

Prepare grill. Drain turkey, discarding marinade.

Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

Cut into 1/2-inch cubes; add to salad and toss.

Calories

430

Protein

36g

Carbohydrates

43g

Fiber

Sugars

Fat

13g

Cholesterol