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Prep 30min
Total30min
Ingredients13
Servings4
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Ingredients
Dressing
1/2
cup peach preserves, large pieces finely chopped
1/4
cup lime juice
2
tablespoons oil
1/2
teaspoon salt
1/4
teaspoon ginger
1/4
teaspoon cumin
Salad
2
cups cubed cooked turkey
2
cups shredded lettuce
1/4
cup chopped fresh cilantro
1
tomato, coarsely chopped
1
mango, peeled, diced
1
(15-oz.) can Progresso™ black beans, drained, rinsed
2
jalapeno chiles, chopped
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Steps
1
In small bowl, combine all dressing ingredients; mix well.
2
In large bowl, combine all salad ingredients; toss gently to mix. Add dressing; toss to coat.
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Mangoes are available from May to September. Choose unblemished fruit that has yellow skin blushed with red. Ripe mangoes yield to gentle pressure when touched. The beautiful yellow-orange flesh of a ripe mango has a rosy perfume and tastes very sweet.
Jalapeño chiles contain capsaicin which can burn the skin and irritate the eyes. Don’t handle cut jalapeños with your bare hands; use rubber gloves or manipulate the peppers with a fork as you chop them. Don’t touch your face and carefully wash your hands when you’re done cutting jalapeños.
Garnish the salad with lime slices and sprigs of fresh cilantro.
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Nutrition Facts
Serving Size:1 3/4 Cups
Calories
420
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
55mg
18%
Sodium
560mg
23%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Sugars
29g
Protein
27g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 3 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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