Southwestern Turkey And Black Bean Salad

• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 pound turkey breast cutlets, cut into 1/2-inch-wide strips
• Vegetable cooking spray
• 1 1/2 cups tightly packed torn curly endive
• 1 1/2 cups tightly packed torn romaine lettuce
• 1 cup fresh orange sections (about 2 oranges)
• 1/4 cup chopped purple onion
• 1 (15-ounce) can seasoned black beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 2 teaspoons vegetable oil
• 1/8 teaspoon salt
• Dash of ground red pepper
• 1 small clove garlic, minced

1. Combine first 4 ingredients in a large heavy-duty, zip-top plastic bag. Add turkey; seal bag, and shake to coat turkey.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and saute 4 minutes or until lightly browned. Spoon into a large bowl; add endive and next 4 ingredients.
3. Combine cilantro and remaining 6 ingredients in a bowl; stir with a wire whisk. Add to turkey mixture, tossing gently to coat. Serve at room temperature.

ground cumin, chili powder, salt, ground red pepper, turkey breast cutlets, vegetable cooking spray, endive, torn romaine lettuce, fresh orange sections, purple onion, black beans, fresh cilantro, lime juice, orange juice, vegetable oil, salt, ground red pepper, clove garlic

Taken from www.myrecipes.com/recipe/southwestern-turkey-black-bean-salad (may not work)