Ground Turkey and Black Bean Salad Toss
Elevate your weeknight dinner game with this vibrant and protein-packed Ground Turkey and Black Bean Salad Toss! Bursting with fresh, zesty flavors, this quick and easy recipe combines seasoned ground turkey and hearty black beans with crisp romaine lettuce, juicy cherry tomatoes, sweet corn, and creamy avocado. A squeeze of fresh lime juice ties it all together, while optional queso fresco or shredded cheddar adds a delightful finishing touch. Ready in just 25 minutes, this wholesome salad is a satisfying one-bowl meal that’s perfect for busy evenings or light lunches. Plus, it’s loaded with nutrients and features plenty of Tex-Mex-inspired flair, making every bite a deliciously healthy choice!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 15 ounces black beans (canned, rinsed, and drained)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 cups romaine lettuce (chopped)
- 1.5 cups cherry tomatoes (halved)
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 0.5 cup red onion (diced)
- 0.25 cup cilantro (chopped)
- 1 large avocado (diced)
- 2 tablespoons lime juice (freshly squeezed)
- 0.5 cup optional: crumbled queso fresco or shredded cheddar cheese
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the ground turkey to the skillet and cook for 6-8 minutes, breaking it up with a wooden spoon, until fully cooked and no longer pink.
Stir in ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well to coat the turkey evenly in the spices. Cook for an additional minute, then remove the skillet from heat. Set aside to cool slightly.
While the turkey is cooling, prepare the salad base. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, corn kernels, diced red onion, black beans, and cilantro.
Add the cooked ground turkey to the salad bowl and toss gently to combine.
Drizzle the lime juice over the salad and toss again to ensure everything is evenly coated.
Top the salad with diced avocado and, if desired, crumbled queso fresco or shredded cheese.
Serve immediately. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 32.8 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1169 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
