Saturday, Jun 25, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Southwest Turkey Salad

3/4 ~head lettuce, chopped~

1 ~small onion, diced~

2 ~medium tomatoes, diced~

1 ~ear fresh or frozen corn on cob, microwave or cook crisp tender~

2 ~cups chopped cooked turkey~

4 ~ounces grated cheddar cheese~

1 ~16-ounce can kidney beans, drained~

6 ~ounces French dressing or 3/4 cup picante sauce~

1 ~large avocado, cut in bite-size pieces~

1/2 ~teaspoon cumin~

~Tortilla chips, if desired~

Mix lettuce, onion, and tomatoes together. Remove corn from cob and add kernels to lettuce mixture. Toss in turkey, grated cheese, kidney beans, and dressing or picante sauce. Add avocado and sprinkle with cumin. Mix lightly. Serve with tortilla chips.

Yield: 8 to 10 servings

Source: Kathie Smith, Ohio's Heartland Cuisine 2003

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