Turkey, Green Bean, Corn and Tomato Salad

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10 min


20 min


4 servings

Turkey, Green Bean, Corn and Tomato Salad

Photo provided by Turkey Farmers of Ontario

Grilled Turkey and vegetable salad makes this a summertime favourite.


  • 1 lb boneless, skinless Ontario Turkey breast
  • 2 tbsp olive oil , divided
  • ½ cup chopped fresh cilantro , divided
  • 1 tsp each, coarse salt and fresh cracked pepper , divided
  • 1 clove garlic , minced
  • 2 cobs of corn , husked
  • 1 red onion , peeled and sliced into ½-inch thick rounds
  • 2 cups trimmed green beans
  • 1 cup cherry tomatoes , halved
  • 1 tbsp lime juice


  • Combine Turkey with half each of the oil, cilantro, salt, pepper and garlic in a resealable bag. Let marinate for at least one hour and up to one day.
  • Grill Turkey over medium high heat until cooked through, about 10 minutes per side. Set aside to rest for 5 minutes before slicing across the grain.
  • Brush corn and onion rings with remaining oil and salt and pepper, grill until onion is tender and grill marks form on both the onions and the corn, about 3 minutes per side.
  • Transfer to cutting board and slice kernels from cob. Chop onion. Add onion and corn to a bowl with green beans and cherry tomatoes. Toss with remaining cilantro. Sprinkle with lime juice and a pinch of coarse salt and fresh cracked pepper. To serve: Divide salad over 4 plates and top each with equal amounts of sliced Turkey.

Nutrition (per serving)

  • Calories
  • 250,
  • Protein
  • 31 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 700 mg.

Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.