Directions

1. 1

   Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon as it browns, until fully cooked and no longer pink, about 8–10 minutes. Make sure the internal temperature reaches 165°F. Stir in the minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add the drained and rinsed black beans, salsa, taco seasoning, and water to the cooked turkey. Stir well to combine.

3. 3

   Reduce heat to medium and simmer uncovered for about 15 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is warm and cohesive. Season with salt and pepper to taste. Remove from heat and let cool to room temperature.

4. 4

   While the turkey mixture cooks, prepare the corn. Place the ears in the microwave with husks on and microwave for 4 minutes. Carefully remove and let cool, then shuck the husks and cut the kernels off the cob into a bowl.

5. 5

   Dice the tomatoes, mini peppers, and red onion. Add them to the bowl with the corn kernels.

6. 6

   Stir in the fresh cilantro if using. Toss all the vegetables together gently and set aside.

7. 7

   In a small bowl, whisk together the sour cream and taco seasoning until smooth and well combined. This is your dressing.

8. 8

   Chop the romaine lettuce into bite-sized pieces and layer it in the bottom of a large serving bowl or salad dish.

9. 9

   Spoon the cooled turkey and bean mixture evenly over the romaine lettuce. Top with the sour cream dressing, spreading it as evenly as possible.

10. 10

    Spread the vegetable and corn mixture on top of the dressing. Cover with plastic wrap or a lid and refrigerate until ready to serve, at least 30 minutes.

11. 11

    Just before serving, sprinkle the shredded cheddar cheese over the top of the salad. Place a bowl of crushed gluten-free tortilla chips on the side for serving. Toss together at the table if desired.