- 3 cups (about 3/4 pound) diced, cooked smoked turkey breast
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 1/2 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (any colors)
- 1/2 cup finely chopped red onion
- 3 cups arugula
- 1/2 cup chopped fresh mint (plus leaves for garnish)
- 1 tablespoon finely chopped garlic
- 1/2 cup tomato juice
- 2 tablespoon fresh lemon juice
- 1 tablespoon sherry (or balsamic) vinegar
- 1 tablespoon olive oil
- Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.