Hope everyone had a happy Thanksgiving and that you took time to count your blessings! If you’re like most of us, you have plenty of turkey and other trimmings left from yesterday that you’re ready to do something with. Many times, I find the leftovers to be equally as good or even better than when they were first served!
Let’s tackle the turkey today and turn it into something new and different! The recipe I’m passing along is for “Mexican Turkey Salad” and it would be something new and different to prepare that would help you use what leftover turkey you have on hand. It’s a flavorful salad and certainly a twist on the plain turkey salad you may be accustomed to having after Thanksgiving.
You being with a can of garbanzo beans. This is a vegetable that many of you may not be familiar with. These are also called “chick peas” and they can be found in the vegetable section of the grocery. These are drained and rinsed before making the salad. Rinsing them gets rid of any excess salt that’s often packed in canned beans. When the beans are drained, you add diced turkey, along with celery, green pepper, and green onion. You now make the dressing and that consists of mayonnaise, lemon juice, salt, chili powder and black pepper. This is all combined and folded into the bean mixture. It all gets chilled for several hours to marinate the flavors together.
For serving, this can be served in a lettuce-lined bowl and topped with avocado slices, diced Monterey Jack cheese and fresh parsley. It’s very eye-catching and definitely different. If you’re a fan of Mexican food, you’re sure to enjoy this! Serve this with some tortilla chips and maybe even some guacamole and you’ll have a good meal that’ll help you get rid of the leftover holiday bird!
Another good dish that would go well with this salad is a “Layered Mexican Dip” which I gave the recipe for a good while back. In case you missed that recipe, here’s this link to it:
Enjoy the rest of your Thanksgiving holiday weekend and join me each day from now through January 1st as I give you recipes each day to make your Christmas holidays merrier!
MEXICAN TURKEY SALAD
- 1 can (about 15 oz.) garbanzo beans
- 2 cups diced cooked turkey
- 1 cup sliced celery
- 1/4 cup chopped green pepper
- 2 tablespoons minced green onion
- 1/2 cup mayonnaise or salad dressing, such as Miracle Whip
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon chili powder
- a dash of fresh ground black pepper
- lettuce leaves for garnishing
- 1 small avocado, peeled, seeded and sliced
- 1/2 cup diced Monterey Jack cheese
- 2 tablespoons minced parsley
Rinse the beans in cold water and drain well. In a large bowl, combine the beans with the turkey, celery, green pepper, and green onion. In a small bowl, combine mayonnaise, lemon juice, salt, chili powder, and black pepper. Fold into the vegetable and turkey mixture. Cover and chill. Serve in a lettuce-lined bowl and top with avocado slices, cheese, and parsley. Serves 4.