Black Bean Turkey Pepper Salad

6 servings


  • 3/4 pound cooked honey-roasted turkey breast, cut into 1/4-inch cubes
  • 1 small red bell pepper, seeded & cut into 1/4-inch cubes
  • 1 small yellow bell pepper, seeded & cut into 1/4-inch cubes
  • 1 15-ounce can cooked black beans, well rinsed & well drained
  • 1 cup green onion, thinly sliced
  • 3/4 cup cilantro leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


In a large bowl, combine the turkey, red and yellow peppers, black beans, onions and cilantro.

In a small bowl, whisk the oil, vinegar, cumin and cayenne. Fold the dressing into the turkey mixture. Cover and refrigerate for at least 1 hour.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9808

nutrition information per serving

155 calories; 6g total fat; 25mg cholesterol; 714mg sodium; 11g carbohydrates; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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