12 ounces Cobblestreet Market Pan Roasted Oil Browned Turkey Breast, diced
6 cups chopped romaine lettuce
2 cans (15.5 oz.) black beans, rinsed and well drained
1 ½ cups chopped seeded tomato
1 ½ cups chopped peeled jicama
1 ½ cups fresh corn kernels, uncooked (or frozen or canned)
1 ½ cups thinly sliced radishes
1 ripe avocado, diced
2 red bell peppers, chopped
½ cup fresh lime juice
½ cup olive oil
4 tablespoons honey
4 tablespoons finely chopped fresh cilantro
2 garlic cloves, peeled and minced
2 teaspoons chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl.
In separate bowl, mix dressing ingredients.
Pour dressing over mixture and toss again.
Season with salt and pepper to taste.
Recipe and photo courtesy of Jennie-O
How to Maximize Your Menu with Less
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