Recipe courtesy of Janice Bissex, MS, RDN, NTF Advisory Board member and JaniceCooks.com
Options: Serve over brown rice and use leftovers as a taco filling for corn tortillas. Add shredded cheese, sour cream, avocado or any other topping you desire.
|One 6-pound, bone-in, skin-on turkey breast, thawed|
|One 16-ounce jar medium salsa|
|One 15-ounce can black beans, drained and rinsed|
|2 cups frozen corn kernels, thawed|