Mayan Turkey Salad

• Vinaigrette : 1/2 Cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• 1/2 Teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 Teaspoon lemon rind, grated
• Salad : 1 Can (11 ounces) corn with red and green peppers, well drained
• 1 Can (15 ounces) black beans, rinsed and well drained
• 1 Medium jalapeno pepper, seeded and diced
• 1 Can (4 ounces) sliced black olives, well drained
• 1 Small onion, diced fine
• Turkey : 1 Tablespoon chili powder
• 1 Teaspoon cumin
• 1/2 Teaspoon lemon-pepper seasoning
• 1/2 Teaspoon garlic salt
• 1 tablespoon canola oil
• 1 Pound TURKEY BREAST CUTLETS, cut into 1/4-inch x 1-inch strips

Preparation

1 Vinaigrette : In a small bowl, whisk together olive oil, vinegar, lemon juice, pepper, oregano, salt and lemon rind. Blend well.
2 Salad : In a large bowl, combine corn, black beans, jalapeno pepper, olives, onion and 1/4 cup vinaigrette. Cover and refrigerate 2 hours.
3 Turkey : In a large bowl, combine chili powder, cumin, lemon pepper and garlic salt. Add turkey strips and toss to coat well. In large non-stick skillet, over medium-high heat, saute turkey in oil 4 to 5 minutes or until turkey is no longer pink.

Source: National Turkey Federation