Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa
Getting reviews...
- Total: 38 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 min
- Total: 38 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 8 min
Ingredients
Directions
- 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
- 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
- 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.
Looking for Something Else?
Related Pages
- Black Bean Avocado Salsa with Corn Recipe
- Black Bean and Corn Salad Recipe
- Corn and Avocado Salad Recipe
- Aida's Corn, Tomato and Avocado Salad Recipe
- Black Bean, Corn and Tomato Salad Recipe
- Grilled Avocado Stuffed with Black Bean Salsa...
- Savory Breakfast Casserole with a Trio of Toppings
- Chili-Rubbed Turkey Cutlets With Black-Eyed Peas...
- Pecan Encrusted Trout with Latin Rice and Black...