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