| Vinaigrette |
| 1/2 Cup olive oil |
| 2 Tablespoons red wine vinegar |
| 1 Tablespoon fresh lemon juice |
| 1 Teaspoon black pepper |
| 1/2 Teaspoon dried oregano |
| 1/2 Teaspoon salt |
| 1/8 Teaspoon lemon rind, grated |
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- In a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well.
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| Salad |
| 1 Can (11 ounces) corn with red and green peppers, well drained |
| 1 Can (15 ounces) black beans, rinsed and well drained |
| 1 Medium jalapeno pepper, seeded and diced |
| 1 Can (4 ounces) sliced black olives, well drained |
| 1 Small onion, diced fine |
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- In a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
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| Turkey |
| 1 Tablespoon chili powder |
| 1 Teaspoon cumin |
| 1/2 Teaspoon lemon-pepper seasoning |
| 1/2 Teaspoon garlic salt |
| 1 Tablespoon canola oil |
| 1 Pound TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips |
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- In a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well.
- In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.
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| Service |
| 1 Large avocado, peeled, seeded and diced |
| 1 Medium papaya, seeded, chopped and diced |
| 6 Cups leaf lettuce, washed, dried and chilled |
| 4 Cups white corn chips |
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- Just before serving, add turkey, avocado and papaya to the corn/bean mixture.
- Arrange 1 cup lettuce on each of 6 plates.
- Top with 2 cups salad and drizzle with remaining vinaigrette. Garnish with corn chips.
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