Tex-Mex Turkey & Black Bean Salad with Honey-Buttermilk Ranch Dressing
Tex-Mex Turkey & Black Bean Ranch Salad Recipe
Total Time: 1 hour
Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Poultry
Servings: 2
This hearty and vibrant salad combines the savory goodness of seasoned turkey, black beans, and fresh veggies, all tied together with a tangy and sweet honey-buttermilk ranch dressing. With a hint of Tex-Mex flavor, it’s a deliciously satisfying dish that can be served as a light dinner or a flavorful lunch. The diced yellow squash adds a subtle crunch, while the creamy Monterey Jack cheese melts perfectly on top. Serve with tortilla chips or warm corn tortillas for an extra touch of authenticity.
Ingredients for Tex-Mex Turkey & Black Bean Ranch Salad
| Ingredient | Quantity |
|---|---|
| Ground turkey | 3/4 pound |
| Olive oil | 1 tablespoon |
| Yellow onion | 1/2 medium |
| Garlic | 3 cloves |
| Chili powder | 2 teaspoons |
| Dried oregano | 2 teaspoons |
| Ground cumin | 2 teaspoons |
| Salt | 1 teaspoon |
| Black beans (canned, drained) | 1 can (15 oz) |
| Tomatoes | 1 medium |
| Green onions | 4 stalks |
| Monterey Jack cheese | 1 cup, shredded |
| Buttermilk | 1/2 cup |
| Mayonnaise | 1/4 cup |
| Honey | 2 tablespoons |
| Garlic salt | 1 teaspoon |
| Hot sauce (optional) | 1/4 teaspoon |
Nutritional Information per Serving
| Nutrient | Amount |
|---|---|
| Calories | 856.9 kcal |
| Fat Content | 47.5 grams |
| Saturated Fat Content | 18 grams |
| Cholesterol Content | 192.7 mg |
| Sodium Content | 1614.8 mg |
| Carbohydrate Content | 58 grams |
| Fiber Content | 14.7 grams |
| Sugar Content | 23 grams |
| Protein Content | 57.1 grams |
Instructions
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Cook the Turkey: In a medium saucepan, heat the olive oil over medium heat. Add the chopped yellow onion and garlic, sautéing them until they are lightly browned and fragrant, about 3 minutes.
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Season the Turkey: Add the ground turkey to the pan, breaking it apart with a spoon. Cook until the turkey starts to brown slightly, about 5 minutes. Stir in the unsweetened cocoa powder, chili powder, dried oregano, cumin, and salt. Continue cooking for another 5–7 minutes, stirring occasionally, until the turkey is fully cooked through and browned.
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Prepare the Dressing: While the turkey is cooking, whisk together the buttermilk, mayonnaise, honey, chili powder, garlic salt, salt, and hot sauce in a small bowl. Taste and adjust the seasoning if needed. Set the dressing aside.
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Assemble the Salad: Divide the mixed salad greens evenly between two dinner plates. Arrange each plate with a portion of the warm, seasoned turkey mixture, black beans, diced yellow squash, chopped tomatoes, and sliced green onions.
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Top and Serve: Drizzle the honey-buttermilk ranch dressing generously over each salad. Sprinkle the shredded Monterey Jack cheese on top, allowing it to melt slightly over the warm turkey and vegetables.
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Serve: For an extra touch, serve with crispy tortilla chips or warm corn tortillas on the side.
Tips for the Perfect Tex-Mex Turkey & Black Bean Ranch Salad:
- Adjust the Heat: If you prefer a spicier kick, add a few extra dashes of hot sauce or some finely chopped jalapeños to the turkey mixture or dressing.
- Make it Veggie-Heavy: Feel free to swap out the yellow squash for other crunchy vegetables, such as bell peppers or cucumbers, to suit your taste.
- Substitute the Cheese: If Monterey Jack isn’t available, try using cheddar cheese or a spicy pepper jack for an added burst of flavor.
This Tex-Mex Turkey & Black Bean Ranch Salad is a perfect blend of rich and light flavors, making it a satisfying main dish that can be enjoyed year-round. The fresh vegetables and hearty turkey will leave you feeling full, while the tangy dressing brings it all together with a delightful sweetness. Plus, it’s a great way to enjoy a balanced, flavorful meal without spending too much time in the kitchen.
