Ground Turkey Taco Salad With Corn & Black Beans

• FOR THE TOPPING:
• 2 teaspoons Canola Oil
• 1-1/4 pound Lean Ground Turkey
• 1/2 teaspoons Salt
• 2 Tablespoons Taco Seasoning (or To Taste)
• 14-1/2 ounces, weight Canned Black Beans, Rinsed And Drained
• 2 cups Corn (fresh, Frozen, Or Rinsed And Drained Canned Corn)
• FOR THE SALAD:
• 4 cups Corn Tortilla Chips
• 12 ounces, weight Salad Greens (I Used Spinach And Green Leaf/romaine)
• 1 whole Large Tomato, Chopped
• 2 cups Colby Jack Or Cheddar Cheese, Shredded
• 1 whole Large Ripe Avocado, Peeled, Pitted And Sliced
• 1/3 cups Cilantro, Chopped
• 1/4 cups Green Onions, Thinly Sliced
• Mexican Hot Sauce (like Tapatio) Or Salsa
• Lime Wedges
• Ranch Dressing, Mexican Hot Sauce (like Tapatio) Or Salsa And Lime Wedges, As Desired For Topping

1. For the topping: Heat oil in a large saute pan over medium-high heat. Add the turkey. Season the turkey with salt and taco seasoning and brown the meat, breaking it up with a spatula as you go. When cooked through, add the black beans and corn, and cook until heated through. Taste for seasoning and add more salt or taco seasoning, as needed, to taste. If the mixture seems too dry, add water by the 1/4 cup to loosen up. Keep warm.
2. For the salad: Into each salad bowl place chips (I like to crush them a little), then a big handful of salad greens and tomatoes, followed by meat/corn/beans mixture, then cheese. Top with avocado, cilantro and green onions. Drizzle with dressing and hot sauce as desired. Serve with lime wedges.

canola oil, ground turkey, salt, black beans, salad, tortilla chips, green leafromaine, tomato, colby jack or, avocado, cilantro, ubc, hot sauce, wedges, dressing

Taken from tastykitchen.com/recipes/salads/ground-turkey-taco-salad-with-corn-black-beans/ (may not work)