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Zesty Taco Salad


2 tablespoons vegetable oil
1 garlic clove finely chopped
3/4 pound ground turkey
1 3/4 teaspoons chili powder
1/4 teaspoon ground cumin
3 cups washed and torn lettuce leaves
1 can Mexican-style diced tomatoes - (14 1/2 oz) drained
1 cup rinsed drained canned chick-peas
= (or pinto beans)
2/3 cup chopped peeled cucumber
1/3 cup frozen corn thawed
1/4 cup chopped red onion
1 jalapeno


Combine oil and garlic in small bowl; let stand 1 hour at room temperature.

Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion and jalapeno