Turkey and Bean Salad
4 servings
30 minutes
Turkey and bean salad is a refined dish of European cuisine that combines the tenderness of turkey, the richness of beans, and the freshness of cucumber. Its origin can be linked to modern culinary trends aiming to combine healthy and nutritious products in one dish. Marinated turkey, fried to a golden crust, gives the salad a deep flavor while white beans in tomato marinade add a light tanginess and softness. Delicate cheese like Gouda or Edam contributes a creamy texture while spices enhance the aroma and highlight the main ingredients. This salad is perfect for a light dinner or nutritious lunch; it can be served as a standalone dish or an accompaniment to the main menu. The simplicity of preparation makes it an excellent choice for quick yet sophisticated gastronomic enjoyment.
1
Take turkey fillet, cut it into small pieces, place in a bowl, pour with two tablespoons of soy sauce and one tablespoon of sunflower oil. Add spices to taste (I use salt and a mix of eastern spices). Let it marinate for 10-15 minutes.
- Turkey fillet: 200 g
- Soy sauce: 2 tablespoons
- Sunflower oil: 2 tablespoons
- Spices: to taste
2
Heat the pan, add 1 tablespoon of sunflower oil and place the turkey pieces. Fry on both sides, cover with a lid, reduce the heat and simmer for 15-20 minutes, stirring occasionally.
- Sunflower oil: 2 tablespoons
- Turkey fillet: 200 g
3
Place the cooked turkey pieces in a bowl and let them cool.
4
In the prepared salad bowl, add half a can of beans in tomato marinade (I used white beans).
- Canned beans: 0.5 jar
5
Chop the cucumber finely.
- Cucumbers: 1 piece
6
Cut the cheese into small cubes (can be Gouda or Edam).
- Cheese: 100 g
7
Cut the turkey into small pieces and add to the bowl with the salad.
- Turkey fillet: 200 g
8
Mix everything and add salt to taste.
- Spices: to taste