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Southwest Turkey Bean Salad

Kick up the heat at summer picnics and potlucks with this Southwestern favorite. With the combination of protein-rich canned turkey, fiber-packed garbanzos, smooth avocado, colorful red pepper and crisp jicama -- tossed with a tangy dressing -- this salad is the perfect main dish for summer.

Recipe by Canned Food Alliance
Servings
6
Tags
texmex, dinner, dairy free, nut free, sugar free, main-dish, salad, thanksgiving leftovers

Ingredients

  • 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 (green onion), white and green
  • 1 canned, roasted red pepper, diced
  • 1/2 cup jicama, peeled and diced, or canned water chestnuts
  • 2 cans (5 ounces each) chunk turkey in water, drained
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup chopped parsley

Preparation

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