Turkey and Red Kidney Bean Salad
Nutrition per serving
| Calories | 485 kcal |
| Protein | 75.4 g |
| Carbs | 35.5 g |
| Fats | 6.3 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 1.6 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 12.2 g |
| Fiber | 8.3 g |
| Sodium | 633 mg |
Ingredients
| Turkey Breast (Cooked) | |
| Red Kidney Beans (canned) | |
| Iceberg Lettuce | |
| Cucumber | |
| Sweetcorn | |
| Tomatoes, Red, Ripe | |
| Salad dressing, italian dressing, fat-free |
1. Place all of the salad vegetables into a bowl.
2. Drain and rinse the red kidney beans.
3. Place the turkey and red kidney beans on top of the salad vegetables. Drizzle over the salad dressing.