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Turkey Filets with Tex-Mex Salsa




Source of Recipe


butterball.com






Recipe Introduction


Serve with corn bread muffins and a creamy coleslaw alongside, if desired.





List of Ingredients



• 1 can (15 ounces) Rosarita® black beans, rinsed & drained
  
• 1 can (11 ounces) Mexican-style corn, drained
  
• 1 cup salsa
  
• 2 tablespoons chopped fresh cilantro
  
• 1 tablespoon Mexican seasoning blend
  
• 1 teaspoon salt
  
• 1-1/2 pounds Butterball® Boneless Fresh Turkey Breast
  
• 1 tablespoon Wesson® Pure Vegetable Oil
  
• 1 lime, quartered
  






Instructions



1. In a large bowl, combine black beans, corn, salsa and cilantro; stir to blend and set aside.
   
2. Combine seasoning blend and salt. Sprinkle evenly over both sides of the filets.
   
3. Heat oil in large skillet over medium heat until hot. Cook filets 2 to 2-1/2 minutes on each side until lightly browned and no longer pink in the center.
   
4. Place bean salsa on serving platter; arrange filets on top of salsa. Serve with lime wedges.
   
   






Final Comments


Makes: 7 servings