Mexican Turkey And Bean Salad

• 1/4 cup plus 2 Tablespoons salsa
• 1/4 cup plus 2 Tablespoons vinegar
• Vegetable cooking spray
• 1/2 pound freshly ground raw turkey
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 (15-ounce) can dark red kidney beans, drained
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped sweet yellow pepper
• 8 cherry tomatoes, quartered
• 2 cups torn letture
• 2 cups torn curly endive
• 1 cup frozen beans, thawed and drained

1. 1) Combine salsa and vinegar in a small jar; cover tightly, and shake vigorously. Set aside.
2. 2) Coat a medium skillet with cooking spray; place over medium heat heat until hot. Add turkey and next 3 ingredients; cook until turkey is browned, stirring until it crumbles. Drain, if necessary.
3. 3) Combine turkey mixture, kidney beans, and next 3 ingredients in a large bowl; toss lightly. Add 1/3 cup salsa mixture, and toss.
4. 4) Place lettuce and endive in a large bowl; spoon turkey mixture over lettuce mixture. Top with green beans, and drizzle with remaining salsa mixture.

salsa, vinegar, vegetable cooking spray, turkey, chili powder, oregano, pepper, dark red kidney beans, green onions, sweet yellow pepper, tomatoes, torn letture, torn curly endive, frozen beans

Taken from www.epicurious.com/recipes/member/views/mexican-turkey-and-bean-salad-52426981 (may not work)