Ingredients

2 1/2 pounds boneless turkey breast, cut into 16 thin scallopini and pounded to 1/4-inch thick
1/2 cup avocado oil or olive oil
3 cloves garlic, minced
2 tablespoons plus 1 teaspoon fresh ginger, finely chopped
Salt and freshly ground black pepper to taste
1/4 cup rice vinegar or white wine vinegar
1 can (15 oz.) black beans, drained
1 cup red bell pepper, diced
1 cup defrosted frozen corn
1/2 cup jicama, diced
3 tablespoons cilantro or parsley, chopped
1 teaspoon jalapeno pepper, finely chopped and seeded

Directions

Brush turkey with half of the oil; sprinkle with 1/3 of garlic and 2 tablespoons ginger. Season with salt and pepper, cover with plastic wrap and marinate in the refrigerator 1 hour.

Whisk remaining oil together with vinegar. Add all remaining ingredients and toss to mix thoroughly. Season to taste with salt and pepper; cover and chill.

Scrape off any excess marinade from the turkey. Cook on stove-top grill or skillet until barely pink inside, about 1 minute of each side. Arrange on warmed serving plate and garnish with room temperature relish. Makes 8 servings.

Each serving contains 396 calories; 15 gm fat; 154 mg sodium; 125 mg cholesterol.