Prep 35 mins
Cook 25 mins
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.
For the Tex-Mex turkey
- 3⁄4 lb ground turkey
- 1 tablespoon olive oil
- 1⁄2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
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 tomatoes, 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
- 3 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 5 teaspoons honey
- 1 teaspoon chili powder
- 3⁄4 teaspoon garlic salt
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon hot sauce
- In a medium saucepan, saute onion and garlic in the olive oil until lightly browned.
- Add turkey and brown slightly; then add unsweetened cocoa powder, chili powder, oregano, cumin and salt.
- Cook together, stirring often, until turkey is well-browned and thoroughly cooked.
- In the meantime, whisk together the dressing ingredients: buttermilk, mayonnaise, honey, chili powder, garlic salt, salt and hot sauce.
- To assemble salad, divide mixed salad greens on two dinner plates.
- Compose salads with half each of the warm Tex-Mex turkey, black beans, yellow summer squash, tomato and green onion.
- Drizzle each salad with the Honey-Buttermilk Ranch dressing and top with shredded Monterey Jack cheese.
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.
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!