Turkey And Bean Salad Recipes

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TURKEY AND BEAN SALAD



Turkey and Bean Salad image

Make and share this Turkey and Bean Salad recipe from Food.com.

Provided by mutantstar

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 15

3 ounces skinless turkey breast, raw
1/4 cup green beans, fresh,1/2 inch pieces
1/8 cup red kidney beans, cooked,rinsed
1/4 cup onion, diced,fine
1/8 cup chickpeas, rinsed
1/4 cucumber, peeled,seeded and diced
3/4 cup mushroom, raw and sliced
1 1/2 cups spinach
1 1/2 cups romaine lettuce, shredded
5/8 cup tomatoes, diced
1 teaspoon olive oil
1/8 cup water
1/8 teaspoon dry mustard
1/8 cup apple cider vinegar
1/8 teaspoon celery salt

Steps:

  • Add 2/3 tsp oil to a saute pan and heat on medium-high setting.
  • Add turkey, green beans, onion, chickpeas and cook until turkey is done and veggies are crisp and tender.
  • Into a saute pan add 1/3 tsp oil, water, cider vinegar, dry mustard, and celery salt.
  • Heat until mixture comes to a boil and pour over turkey and veggies.
  • Stir to coat well.
  • Toss lettuce, tomato, mushroom and cucumber and place in the centre of a dinner plate.
  • Top the salad with turkey mixture and serve.

SMOKED TURKEY LEG AND GREEN BEAN SALAD



Smoked Turkey Leg and Green Bean Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 pound string beans, ends trimmed, cut into 1-inch pieces
1 tablespoon butter
1 tablespoon vegetable oil
1 small red onion, sliced in half moons
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded and julienned
6 sun-dried tomatoes packed in oil, chopped
Meat from 1 (1-pound) smoked turkey leg, skin removed and meat roughly chopped, 10 ounces
1 tablespoon lemon juice
1/4 cup pine nuts, toasted

Steps:

  • Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.

BLT BEAN SALAD



BLT Bean Salad image

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup fresh dill
3 tablespoons mayonnaise
3 tablespoons plain yogurt
1 1/2 tablespoons fresh lemon juice
One 15-ounce can Great Northern or cannellini beans, drained and rinsed
1 heart of romaine, cut into bite-size pieces
1 cup cherry tomatoes, halved

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
  • Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
  • For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
  • To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

TURKISH BEAN AND HERB SALAD



Turkish Bean and Herb Salad image

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h30m

Yield Serves eight

Number Of Ingredients 12

1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water
1 yellow onion, cut in half across the equator
8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 large red onion, cut in half lengthwise, then in thin slices across the grain
1 teaspoon sugar
1 pound tomatoes
1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)
Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving

Steps:

  • Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
  • Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
  • Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

TURKEY SALAD



Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

GROUND TURKEY AND BLACK BEAN SALAD TOSS



Ground Turkey and Black Bean Salad Toss image

This amount should feed four twice I think. You may add more beans if you prefer, but you will then probably need to double the spices. This is an SBD style salad.

Provided by Karyl Lee

Categories     One Dish Meal

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 lbs ground turkey
2 (15 ounce) cans black beans
2 cups diced bell peppers
1 1/2 cups diced yellow onions
5 minced fresh garlic cloves
1 1/3 cups salsa picante sauce
2 tablespoons dried basil
2 tablespoons dried dill
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 dash cardamom
1 dash turmeric
2 tablespoons olive oil
hot sauce, of choice, added at table (optional)
16 -20 cups torn salad greens (bagged salad is fine)
8 -10 tablespoons low-fat sour cream
8 -10 ounces shredded low-fat cheddar cheese

Steps:

  • Saute all the veggies and spices together.
  • Add the turkey and cook until it browns and gives up the fat.
  • Drain it thoroughly!
  • Return to pan or pot, add the salsa and the black beans.
  • Cook until really hot.
  • Add salt and pepper, and hot sauce if desired.
  • Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.

Nutrition Facts : Calories 429, Fat 16.8, SaturatedFat 5.3, Cholesterol 90.1, Sodium 550.7, Carbohydrate 32.5, Fiber 11, Sugar 4.8, Protein 40.2

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING



Turkey Pinto Bean Salad with Southern Molasses Dressing image

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup oil-packed sun-dried tomatoes
1 garlic clove, peeled and halved
1/2 cup molasses
3 tablespoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups cubed cooked turkey breast
2 cans (15 ounces each) pinto beans, rinsed and drained
1 medium green pepper, diced
2 celery ribs, diced
1 cup chopped sweet onion
1/4 cup minced fresh parsley
Lettuce leaves, optional

Steps:

  • Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

SMOKED TURKEY AND BLACK BEAN SALAD



Smoked Turkey And Black Bean Salad image

Provided by Marian Burros

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 15-ounce can no-salt-added black beans
8 ounces whole red pepper or 7 ounces chopped ready-cut red pepper (1 1/2 cups)
A few sprigs fresh cilantro to yield 1/4 cup chopped
2 ounces red onion or 1/4 cup chopped
1/2 to 1 whole jalapeño pepper
1 large clove garlic
8 ounces ripe tomato
6 ounces smoked turkey or smoked chicken in a chunk
1 tablespoon olive oil
2 tablespoons raspberry vinegar
2 teaspoons sweet-hot mustard
12 large basil leaves
1 small bunch arugula
Freshly ground black pepper to taste
2 slices country bread

Steps:

  • Wash and drain beans, and set aside.
  • Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
  • Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
  • Wash and julienne the basil leaves, and stir in.
  • Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 628 milligrams, Sugar 13 grams, TransFat 0 grams

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