Roasted Corn and Turkey Salad
A Southwestern-style tossed salad with romaine, smoked turkey, roasted corn, black beans, tomatoes, red onion, crumbled queso blanco and fresh cilantro tossed with a red wine vinaigrette and served on a bed of tortilla chips.
4 ears of corn, husked
1 head romaine lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and diced
1/2 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 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fully-cooked smoked turkey breast, cut into1/2-inch dice
1/2 cup crumbled queso blanco cheese
Tortilla chips for accompaniment
- Preheat grill.
- Place corn on grill and roast, turning frequently, until golden and charred in spots. Set aside to cool, then scrape off kernels.
- In a large mixing bowl, combine lettuce, black beans, tomatoes, onion, cilantro and reserved corn. (If making ahead, refrigerate salad, covered, at this point until ready to serve the salad.)
- Whisk together olive oil, vinegar, salt and pepper. Toss with the salad mixture, diced turkey and crumbled queso blanco until evenly coated.
- Serve salad on a bed of tortilla chips. Serve immediately.
Makes 4 servings.