Southwest Turkey Bean Salad


3 tablespoons mayonnaise, regular or reduced fat
2 tablespoons hot pepper sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/4 cup vegetable oil
1 can (16 ounces) garbanzo beans, drained and rinsed
1/3 cup thinly sliced scallion, white and green
1 canned roasted red pepper, diced
1/2 cup peeled and diced fresh jicama (or water chestnuts)
2 cans (5 ounces each) chunk turkey in water, drained
1 avocado, peeled, pitted and diced
1/4 cup chopped parsley


Mix the mayonnaise with the hot sauce, chili powder and cumin in a large
bowl. Stir in the oil a little at a time until all is incorporated and the dressing is smooth. Add the beans, scallion, roasted pepper and jicama. Break up the turkey into small chunks and toss everything together until all of the salad ingredients are coated with dressing. Refrigerate for up to one day. Just before serving fold in the avocado and parsley.

Helpful Hints:

Servings: 6
Nutritional Information Per Serving:
Calories 370; Calories from fat 220; Total fat 24g; Saturated fat 4g;
35mg; Sodium 540mg; Total Carbohydrate 23g; Fiber 7g; Sugars 4g; Protein 15g

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