Black-Eyed Bean and Smoked Turkey Salad
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Leftover smoked turkey can be used to make a hearty salad, tossed with cooked black-eyed beans and fresh, juicy vegetables. The combination of spices plays a key role in this salad. Garlic, thyme, mustard, cayenne pepper, and pickle juice perfectly enhance the flavor of the smoked turkey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cloves garlic, crushed
- 4 fresh sprigs of thyme
- 4 tablespoons extra-virgin olive oil
- 1 package (280 g) frozen black-eyed beans, thawed
- 1/3 cup of pickled cucumber slices + 4 tablespoons of brine
- 220 g smoked turkey drumstick or breast, skin removed, meat chopped
- 4 green onions, thinly sliced
- Cayenne pepper
- 1 tbsp Creole or grain mustard
- 1 cup grape tomatoes, halved
- 10 cups torn arugula, escarole, and/or romaine lettuce
- 2 stalks celery, chopped (with leaves)
We recommend
Recipes with similar ingredients: turkey, black-eyed beans, romaine lettuce, escarole salad, arugula, celery, pickled cucumber, ground cayenne pepper, thyme
Cooking the dish according to the recipe:
- In a nonstick skillet over medium heat, heat 1 tablespoon olive oil, garlic, and thyme. Cook until fragrant, about 2 minutes. Add the beans and 2 tablespoons of brine and simmer until tender, about 10 minutes.
- Add the turkey and heat through for about 3 minutes. Remove from heat and stir in the green onions, season with salt and cayenne pepper to taste. Discard the thyme.
- Meanwhile, combine the mustard with 2 tablespoons of the brine in a large bowl. Season with salt and pepper to taste, then gradually whisk in the remaining 3 tablespoons of olive oil. Add the tomatoes and toss. Add the arugula, celery, and pickles and toss again. Divide among plates and top with the beans and turkey.
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