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Santa Fe Turkey Salad

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One of the most color-filled as well as tasty dishes you'll find. I make a meatless version of this as well. Cool, and just a little tangy from the diced green chilies. You can kick up the temperature by substituting diced jalapenos if you like.

Shared by kenhulme,
South Venice Beach, FL

Ingredients

  • 1 can black beans, rinsed and drained
  • 1 can yellow hominy (corn), rinsed and drained
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 C. red cherry or grape tomatoes
  • 1 can green chilies, diced
  • 4 oz. Pepper Jack cheese, cubed
  • 1/2 C. salsa Verde, green enchilada sauce or green taco Sauce
  • 1 bag blue corn tortilla chips
  • 3/4 lb. deli turkey, sliced 1/4-inch thick

Directions

In a large bowl, toss to combine the vegetables and cheese. Slice the turkey into strips but keep separate from the vegetables. Chill the turkey and the vegetables at least half an hour before serving.

On a serving platter spread a layer of the blue corn chips. Arrange the mixed vegetables atop the layer of chips. Drizzle the green sauce over the vegetables. Artfully arrange the strips of turkey overall. Tuck the remaining chips around the edge of the vegetables, and serve. 

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