Turkey and Bean Salad

Name: Turkey and Bean Salad
Ingredients: Leftover cooked turkey, diced: about 1 cup (about 150g); Canned beans (e.g., black beans, chickpeas), rinsed and drained: about 1 cup (about 200g); Cherry tomatoes, halved: about 1 cup (about 150g); Cucumber, diced: about 1/2 cup (about 100g); Red onion, thinly sliced: about 1/4 cup (about 40g); Fresh herbs (e.g., cilantro, parsley): about 2 tablespoons (about 10g); Olive oil: about 1 tablespoon (about 14g); Lemon juice: about 2 tablespoons (about 30g); Salt and pepper to taste: about 1/4 teaspoon each (about 1.5g each)

ibdmedical.com.au

A healthy, diabetes-friendly turkey and bean salad recipe, rich in protein, fiber, and nutrients to support balanced blood sugar and energy.

Keywords

Shopify Template

View full recipe on ibdmedical.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ibdmedical.com.au.

Share this recipe:

Cooking tools:

Mixing bowl
Whisk
Chef's knife
Cutting board
Colander
Can opener
Measuring cup
Measuring spoon
Spoon
Refrigerator

Ingredients

Leftover cooked turkey, diced: about 1 cup (about 150g)
Canned beans (e.g., black beans, chickpeas), rinsed and drained: about 1 cup (about 200g)
Cherry tomatoes, halved: about 1 cup (about 150g)
Cucumber, diced: about 1/2 cup (about 100g)
Red onion, thinly sliced: about 1/4 cup (about 40g)
Fresh herbs (e.g., cilantro, parsley): about 2 tablespoons (about 10g)
Olive oil: about 1 tablespoon (about 14g)
Lemon juice: about 2 tablespoons (about 30g)
Salt and pepper to taste: about 1/4 teaspoon each (about 1.5g each)