Adobe Summer Salad


Turkey Salad: 3 Cups cooked white rice, chilled 1 15-Ounce Can black beans, rinsed and drained 2 Cups red and yellow bell peppers, seeded and diced 1 Large red ripe tomato, seeded and chopped 1 Cup diced jicama 1 Cup cooked turkey breast, diced 3/4 Cup sliced green onions 1/4 Cup fresh cilantro leaves, coarsely chopped Salsa Dressing: 1 Cup thick and chunky salsa 2 Tablespoons freshly squeezed lime juice 2 Tablespoons vegetable oil 1/4 Teaspoon salt Service: 8 Large romaine lettuce leaves, cleaned and chilled 1 Lime cut in wedges


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