The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/3640/
Mexicali Supper Salad
Yield: Makes 4 to 6 servings
Ingredients
| 1 |
tablespoon |
oil from marinated dried tomatoes
|
|
|
| 1 |
lb. |
turkey tenderloin, cut into 1/2-inch-thick slices
|
|
|
|
|
salt
|
|
|
|
|
black pepper
|
|
|
| 3 |
cups |
cooked rice
|
|
|
| 1 |
can |
(15- to 16-oz.) black beans, drained and rinsed
|
|
|
| 1 |
can |
(11- to 16-oz.) whole kernel corn, drained
|
|
|
| 3/4 |
can |
prepared chunky salsa
|
|
|
| 1/2 |
cup |
drained marinated sundried tomatoes, snipped in half
|
|
|
| 3 |
tablespoons |
red wine vinegar
|
|
|
|
|
Lettuce leaves
|
|
|
|
|
Tortilla chips
|
|
|
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.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/3640/