Smoked Turkey And Black Bean Salad
Published November 7, 1995
- Total Time
- 20 minutes
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Ingredients
1 15-ounce can no-salt-added black beans
8 ounces whole red pepper or 7 ounces chopped ready-cut red pepper (1 ½ cups)
A few sprigs fresh cilantro to yield ¼ cup chopped
2 ounces red onion or ¼ cup chopped
½ to 1 whole jalapeño pepper
1 large clove garlic
8 ounces ripe tomato
6 ounces smoked turkey or smoked chicken in a chunk
1 tablespoon olive oil
2 tablespoons raspberry vinegar
2 teaspoons sweet-hot mustard
12 large basil leaves
1 small bunch arugula
Freshly ground black pepper to taste
2 slices country bread
Nutritional analysis per serving (2 servings)
69 grams carbs; 61 milligrams cholesterol; 555 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 22 grams fiber; 617 milligrams sodium; 40 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and drain beans, and set aside.
- Step 2
Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
- Step 3
Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
- Step 4
Wash and julienne the basil leaves, and stir in.
- Step 5
Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.
Private Notes