We’ve been experiencing this crazy hot summer along with the rest of the country. The humidity is out of control and our lack of air conditioning has made it downright unbearable at times. I’ve started taking cold showers- several times a day. This has made for super crazy hair.
The heat changes our eating habits. Instead of stews, chilis, homemade breads, and other big heavy meals, we look for lighter foods. Something that doesn’t require the oven and takes minimal prep time.
That’s not to say I haven’t been baking- I have. Bikram baking. However, at the moment my camera is indisposed (read: lost). Pictures of recent cooking adventures- including campfire Quik-E pies to come.
This recipe is simple and easily adaptable. Change up the ingredients and seasoning to create your own customized salad!
Turkey Taco Salad
2 tsp olive oil
1 pound ground turkey
1 can black beans (I get the Cuban Style black beans from Trader Joes)
1 medium onion (red or yellow), diced
3 cloves garlic, minced
2 tbsp chili powder
2 tbsp cumin
salt and black pepper to taste
3 dashes hot sauce, optional
2 cups chopped romaine lettuce
1 bell pepper, diced
2 lime wedges
1/4 cup shredded cheese
Start by preheating a pan and olive oil over medium heat. Add turkey, onion, and garlic. Saute until turkey is browned and onions are soft, about 10 minutes. Add the black beans, with their juice. Toss in chili powder, cumin, salt, pepper, and hot sauce. Stir to combine. Bring to a bubble and then reduce heat to low, to keep warm while you make your salad.
On a plate, combine lettuce, bell pepper, and any other vegetable you like. Squeeze the lime wedges over the salad. Top with a hearty scoop of turkey/black bean mixture and sprinkle with cheese.