Mexicali Supper Salad

Yield: Makes 4 to 6 servings

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Ingredients

Add oil from marinated dried tomatoes to shopping list 1 tablespoon oil from marinated dried tomatoes

Add turkey tenderloin, cut into 1/2-inch-thick slices to shopping list 1 lb. turkey tenderloin, cut into 1/2-inch-thick slices

Add salt to shopping list salt

Add black pepper to shopping list black pepper

Add cooked rice to shopping list 3 cups cooked rice

Add (15- to 16-oz.) black beans, drained and rinsed to shopping list 1 can (15- to 16-oz.) black beans, drained and rinsed

Add (11- to 16-oz.) whole kernel corn, drained to shopping list 1 can (11- to 16-oz.) whole kernel corn, drained

Add prepared chunky salsa to shopping list 3/4 can prepared chunky salsa

Add drained marinated sundried tomatoes, snipped in half to shopping list 1/2 cup drained marinated sundried tomatoes, snipped in half

Add red wine vinegar to shopping list 3 tablespoons red wine vinegar

Add Lettuce leaves to shopping list Lettuce leaves

Add Tortilla chips to shopping list Tortilla chips

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Heat oil in medium skillet over medium high heat until hot. Season turkey with salt and pepper. Add turkey; cook 3 to 5 minutes or until no longer pink in center. Remove from skillet; keep warm.

Combine rice, beans, corn, salsa, tomatoes, and vinegar in large bowl. Spoon rice mixture onto lettuce-lined serving platter. Top with turkey; surround with tortilla chips, if desired. Serve warm.

Please note that some ingredients and brands may not be available in every store.

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