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Two-Bean Turkey Salad

 Two-Bean Turkey Salad
Turkey, beans and more combine in this salad. It is a delicious combination.—Bean Education and Awareness Network, Scottsbluff, Nebraska
8-10 ServingsPrep/Total Time: 20 min.


  • 12 cups torn fresh spinach
  • 2 cups cubed cooked turkey
  • 2 cups fresh broccoli florets
  • 1 can (15-1/2 ounces) black-eyed peas or navy beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large unpeeled red apple, cubed
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup dried cranberries
  • 3/4 cup ranch salad dressing
  • 1/2 cup apricot preserves
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon ground ginger


  • In a large salad bowl, toss the first eight ingredients. In a small
  • bowl, combine salad dressing, preserves, mustard and ginger until
  • blended. Pour over salad and toss to coat. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 cup) equals 323 calories, 16 g fat (2 g saturated fat), 24 mg cholesterol, 357 mg sodium, 33 g carbohydrate, 5 g fiber, 15 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven

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Two-Bean Turkey Salad (continued)

Wine (continued)
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