Zesty Turkey and Bean Salad Bowl
This refreshing and protein-packed turkey and bean salad is perfect for a quick and healthy meal, featuring crisp vegetables and a tangy lemon dressing.
5 min
Prep
10 min
Cook
4
Serves
450
Calories
Macros · per serving
38g protein
32g carbs
15g fat
Ingredients
For 4 servings
- 600 grams turkey breast
- 400 grams black beans
- 200 grams cherry tomatoes
- 1 cucumber
- 1 red onion
- 2 tablespoons olive oil
- 1 lemon
- 2 tablespoons fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the turkey breast into bite-sized cubes.
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat.
- 3
Add the turkey cubes to the pan, season with salt and pepper, and cook for about 6-8 minutes until fully cooked.
- 4
While the turkey is cooking, rinse and drain the black beans.
- 5
Halve the cherry tomatoes and thinly slice the cucumber and red onion.
- 6
In a large bowl, combine the cooked turkey, black beans, cherry tomatoes, cucumber, and red onion.
- 7
In a small bowl, whisk together the juice of the lemon, remaining olive oil, chopped parsley, and a pinch of salt and pepper to create the dressing.
- 8
Pour the dressing over the salad and toss to coat evenly.
- 9
Serve immediately, or refrigerate for up to an hour for the flavors to meld.
Cook it this week.
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