Southwest Turkey Rice Salad
Packed with bold flavors and vibrant colors, Southwest Turkey Rice Salad is a hearty, refreshing dish that’s perfect for easy meals or potlucks. Combining tender shredded turkey, nutty rice, black beans, sweet corn, crisp bell peppers, and juicy cherry tomatoes, this recipe delivers a satisfying medley of textures and tastes. Tossed in a zesty lime-cumin dressing, the salad is elevated with fresh cilantro, creamy avocado, and optional toppings like shredded cheese and crunchy tortilla strips for extra indulgence. Ready in just 35 minutes, this protein-packed salad is not only a great way to use up leftover turkey but also a gluten-free and customizable crowd-pleaser. Serve it chilled or at room temperature for a burst of Southwest-inspired flavor in every bite!
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Recipe Information
Ingredients
- 2 cups cooked turkey breast, shredded or diced
- 3 cups cooked white or brown rice, cooled
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 medium red bell pepper, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 2 medium lime, juiced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 large avocado, diced
- 0.5 cup shredded cheese (optional, such as cheddar or cotija)
- 0.5 cup tortilla strips or crushed tortilla chips (optional, for garnish)
Instructions
Start by cooking the rice according to package instructions. Allow it to cool to room temperature or chill it in the refrigerator while prepping the other ingredients.
In a large mixing bowl, combine the shredded turkey, black beans, thawed corn, diced red bell pepper, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the juice of two limes, olive oil, ground cumin, chili powder, salt, and black pepper to create the dressing.
Pour the dressing over the turkey and vegetable mixture. Toss generously to ensure everything is well coated with the flavorful dressing.
Add the cooled rice to the bowl and gently fold the ingredients together to incorporate the rice without breaking it apart.
Before serving, gently fold in the diced avocado to prevent it from getting mushy.
Transfer the salad to a serving dish. Optionally, top with shredded cheese and garnish with tortilla strips or crushed tortilla chips for added crunch.
Serve immediately at room temperature, or refrigerate for up to 2 hours if you prefer it chilled. Enjoy your Southwest Turkey Rice Salad!
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 30.6 g | ||
| Protein | 210.7 g | 421% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 818 mg | 63% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5041 mg | 107% | |
*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.
