This smoked turkey, bean and corn salad is the kind of lunch that keeps you full and happy for hours. Smoky turkey, sweet corn, hearty beans and crunchy Korean-style carrots come together with crisp bell pepper and fresh parsley in a light olive oil dressing. It takes minutes to toss together and tastes even better the next day.
Ingredients
- 300 g (10 1/2 oz) smoked-cooked turkey breast
- 300 g (10 1/2 oz) Korean-style marinated carrots
- 1 can canned beans, drained
- 1 can canned corn, drained
- Fresh parsley to taste
- 1 bell pepper
- Olive oil for dressing
Instructions
- Core the bell pepper and cut it into thin strips.
- Dice the turkey breast into small cubes and chop the parsley.
- Combine all ingredients in a bowl, drizzle with olive oil and toss to mix.
Tips
- Swap the smoked turkey for roasted chicken breast if you like — this salad is endlessly flexible. For more light lunch ideas, try our Roasted Turkey Caesar-Style Salad or the Bang-Up Chicken and Vegetable Salad.
- For the crunchiest Korean-style carrots, pat them dry before tossing — excess marinade can water down the dressing. Serious Eats has great tips on balancing dressed salads.
- Make it ahead: this salad keeps beautifully in the fridge for up to 2 days — the flavors meld and deepen overnight. It also pairs well with hearty mains like our Turkey and Potatoes in Sour Cream.
Nutrition
Per 100 g: 38 kcal | Protein 1.2 g | Fat 2.1 g | Carbs 4 g