Mexicali Supper Salad

Yield: Makes 4 to 6 servings

Print Recipe
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

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.

Search Recipes

Recipes

Weekly Recipes
Recipe Categories
Recently Viewed
My Cookbook

Ace Pay and Save Recipes

https://www.payandsaveace.com/Recipes/Detail/3640/Mexicali_Supper_Salad

At xs sm md lg Bootstrap Responsive Breakpoint

PLC103

HTML5