Ingredients
Dressing:
6 oz (or 1/2 cup) Fat free Greek yogurt
4 garlic cloves, pressed
1/4 cup lime juice
1/2 tsp crushed red pepper (or to taste)
1 Tbsp ground cumin
4 Tbsp chili powder
2 Tbsp sugar
Salad:
6 cups turkey, cooked and cut into bite sized pieces**
2 cans (14 oz) black beans, drained and rinsed
2 cups frozen white corn kernels, thawed
1/2 cup cilantro, chopped
1 cup red onion, chopped
2 cups grape tomatoes, halved
2 jalapenos, seeded and chopped
Directions:
I created this recipe so I would have a healthy meal to bring to upcoming holiday parties and potlucks. It serves anywhere from 8-12 depending on how much each person takes, appetizer portion to meal portions.
Whisk dressing ingredients together in bowl and set aside.
Mix salad ingredients together in a large bowl. Toss with dressing coating evenly.
One of the really great benefits of this dish is that you can prepare it hours ahead of time and it even tastes great the next day. I prefer to mix my dressing into the salad 20-30 minutes before serving, but have also prepared it in its entirety 2 hours before serving with excellent results. Enjoy!
**You can easily substitute chicken if you do not yet have roasted turkey on hand, and halve the recipe to serve your family.