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    You are in: Home / Recipes / Tex-mex Turkey & Black Bean Ranch Salad Recipe
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    Tex-mex Turkey & Black Bean Ranch Salad

    Tex-mex Turkey & Black Bean Ranch Salad. Photo by Rita~

    1/1 Photo of Tex-mex Turkey & Black Bean Ranch Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    35 mins

    25 mins

    EdsGirlAngie's Note:

    Tex-Mex seasoned turkey (with a special ingredient!) is combined with black beans to make a delicious main dish salad. Diced raw yellow squash adds a mild crunch, plus tomato, green onions and Monterey Jack cheese all tied together with a tangy-sweet honey-buttermilk dressing. Serve with tortilla chips or warm corn tortillas if you wish.

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    Units: US | Metric

    For the Tex-Mex turkey

    For the salad

    • 4 cups mixed salad greens
    • 7 1/2 ounces cans black beans, drained and rinsed
    • 1 medium summer squash, raw,in 1/4 " dice
    • 1 medium tomato, seeded and diced
    • 2 small green onions, white and part of green,minced
    • 4 ounces monterey jack cheese, shredded

    For the Honey-Buttermilk Ranch dressing


    1. 1
      In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
    2. 2
      Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
    3. 3
      Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
    4. 4
      In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
    5. 5
      To assemble salad, divide mixed salad greens on two dinner plates.
    6. 6
      Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
    7. 7
      Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.

    Ratings & Reviews:

    • on July 01, 2004


      The turkey mixture had way to much cocoa it gave it a bitter taste so I added all the salad ingredients except for the greens and it mellowed it out nicely. I used a 15 ounce can of beans which I thick helped smooth out the cocoas bitterness. The dressing I would double next time. This recipe feeds way more then 2 people. 4-5 servings. Or skip the dressing and use salsa.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2004


      We really loved this Tex-Mex twist on the basic Mexican Taco Salad. I made the recipe dressing and some plain ranch. On the first go around everyone took the basic ranch but me. But for seconds they were willing to try the spicier dressing, and all agreed it was delicious. I put all the ingredients in their own bowls and served buffet style letting each person add what they wished to their salad. This is a good dish for entertaining since most of the prep work can be done hours ahead. I served with warmed tortilla chips. We all agreed this is a real winner. Thanks for such a nice treat!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tex-mex Turkey & Black Bean Ranch Salad

    Serving Size: 1 (599 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 856.8
    Calories from Fat 427
    Total Fat 47.4 g
    Saturated Fat 18.0 g
    Cholesterol 192.7 mg
    Sodium 1614.7 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 14.6 g
    Sugars 23.0 g
    Protein 57.0 g

    The following items or measurements are not included:

    mixed salad greens

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