Turkey salad on Mexican

0.5 glass olive oil

2 Art. l. red wine vinegar

1 Art. l. lemon juice

1 h. l. ground black pepper

0.5 h. l. dried herbs oregano

0.5 h. l. salt

1/8 h. l. lemon peel

300 g canned corn
some corn to choose? we'll show

400 g canned black beans

1 average jalapeno pepper

100 g olives

1 small onions

A little sweet peppers of different colors

1 Art. l. chili powder

1 h. l. cumin

0.5 h. l. ground black pepper

0.5 h. l. garlic salt

1 Art. l. rapeseed oil

450 g pulp turkey

1 large ripe avocado

1 average fruit papaya

6 glass lettuce leaves

4 glass corn chips

Connect in a small bowl all ingredients for filling and mix well.

In a large bowl, combine canned corn and beans, from which pre-pour all the liquid. Jalapeno peppers remove seeds and cut into small pieces, a little bigger cut sweet peppers. Olives cut in half, chop the onion. Combine all the above ingredients, add to it 1/4 filling and refrigerate covered for 2 hours.

Meanwhile, cook the turkey meat salad. Mix in a bowl of chili, cumin, pepper and salt. Meat cut strips approximately 2.5 cm long and 0.5 cm wide. Roll in spices, fry over medium heat on rapeseed oil for 4-5 minutes, until cooked meat.

Before serving salad to the table, clean and dice the avocado and papaya, with the meat, add them to the corn-bean mass. A la carte dishes washed and put a layer of lettuce obsushennyh, they put the salad, drizzle with remaining dressing, served with chips.