Roasted Corn and Turkey Salad
Don’t use canned corn on this salad. It’s the roasting that makes the corn so special and sweet.
INGREDIENTS:
4 ears corn, husked
1 head romaine lettuce, shredded
1 can black beans, rinsed and drained
2 large roma tomatoes, seeded and diced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1 lb fully-cooked smoked turkey breast, diced
1/2 cup crumbled feta cheese
12 chips tortilla chips, crumbled
INGREDIENTS:
1. Preheat grill.
2. Place corn on grill and roast, turning frequently, until golden and charred in spots. Set aside to cool, then scrape off kernels.
3. In a large mixing bowl, combine lettuce, black beans, tomatoes, onion, cilantro and reserved corn. Refrigerate until served.
4. Whisk together olive oil, vinegar, salt and pepper. Toss with salad mixture and turkey until evenly coated. Garnish with feta and tortilla chips. Serve immediately.
Prep: 20 minutes
Cook: 20 minutes
Serves: 4