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.

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