Turkey Quinoa Salad With Beans And Corn

• 1 can (15 ounces) red kidney beans, rinsed and drained
• 1 can (8 3/4 ounces) corn, drained
• 1 can (5 ounces) canned turkey, drained
• 1 small red bell pepper, chopped
• 1/2 cup green onion, chopped 2 cups quinoa, cooked and cooled*
• 1/3 to 1/2 cup ranch dressing
• 1/4 cup minced, fresh cilantro
• 1 can (4 ounces) chopped green chilies (optional)

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 15 minutes
3. Preparation:
4. In a medium bowl, combine beans, corn, turkey, bell pepper and green onion. Add quinoa, dressing, cilantro, and if desired, green chilies. Toss gently to combine.
5. Servings: 8
6. Nutritional Information Per Serving: Calories 210; Total fat 6g; Saturated fat 1g; Cholesterol 10mg; Sodium 410mg; Carbohydrate 30g; Fiber 6g; Protein 11g; Vitamin A 10%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 20%DV; Folate 11%DV; Potassium 11%DV *Can be substituted with cooked brown rice or whole-wheat couscous
7. **Daily Value

red kidney beans, corn, turkey, red bell pepper, green onion, ranch dressing, fresh cilantro, green chilies

Taken from www.epicurious.com/recipes/member/views/turkey-quinoa-salad-with-beans-and-corn-50088164 (may not work)