© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (14-16 oz) package HOT JALAPEÑO OR CHIPOTLE SMOKED TURKEY SAUSAGE, cut in small chunks
1 (15-1/2 oz) can black beans, well rinsed and drained
2 c fresh or frozen cooked extra sweet corn, thawed
1 green bell pepper, seeded and chopped
1/3 c prepared peppercorn ranch salad dressing
1/2 c (lightly packed) chopped fresh cilantro
4 to 8 romaine lettuce leaves, washed, drained and chilled
Over medium heat, in a heavy nonstick skillet, cook turkey sausage until cooked through, stirring occasionally. Remove sausage from pan.
Meanwhile, in a large bowl combine well-drained black beans, corn and bell pepper. Add cooked sausage.
Stir in salad dressing and cilantro; stir well to combine all ingredients.
May be made ahead and chilled for several hours or may be served immediately.
Serve each portion on crisp lettuce leaves.