Southwestern Turkey Cutlets over Black Bean and Corn Salsa

Combine the paprika, cumin, oregano, salt, onion powder, garlic powder, cayenne and sugar in small bowl. Mix well. Remove 1 tablespoon of the spice mixture and set the rest of the mixture aside.

Rub both sides of turkey cutlets with the 1 tablespoon of the spice mixture.

Heat 1/2 tablespoon olive oil in large nonstick skillet over medium heat. Add the turkey cutlets to the skillet and cook over medium heat for 3 minutes on each side until turkey is cooked through. Remove the cutlets to a plate and cover lightly to keep warm. Wipe any excess spice residue out of the skillet.

Heat the remaining 1/2 tablespoon olive oil in the skillet Add the onion, red pepper and jalapeno and cook, stirring frequently, over medium heat for 3-4 minutes or until the vegetables are crisp-tender. Stir in the garlic and cook for 30 seconds. Sprinkle the reserved spice mixture over the vegetables and cook, stirring constantly, for 1 minute to toast the spices. Stir in the corn, beans and lime juice. Reduce the heat to low, cover and cook for 2-3 minutes or until everything is heated through, stirring occasionally. Remove from the heat and sprinkle with chopped cilantro.

Spread the salsa on a serving platter and top with the turkey cutlets. Serve. 4 servings.

Adapted from McCormick.