Black-Eyed Bean and Smoked Turkey Salad

Ingredients:

• 2 cloves garlic, crushed
• 4 fresh sprigs of thyme
• 4 tablespoons extra-virgin olive oil
• 1 package (280 g) frozen black-eyed beans, thawed
• 1/3 cup of pickled cucumber slices + 4 tablespoons of brine
• 220 g smoked turkey drumstick or breast, skin removed, meat chopped
• 4 green onions, thinly sliced
• Cayenne pepper
• 1 tbsp Creole or grain mustard
• 1 cup grape tomatoes, halved
• 10 cups torn arugula, escarole, and/or romaine lettuce
• 2 stalks celery, chopped (with leaves)

Preparation:

1. In a nonstick skillet over medium heat, heat 1 tablespoon olive oil, garlic, and thyme. Cook until fragrant, about 2 minutes. Add the beans and 2 tablespoons of brine and simmer until tender, about 10 minutes.
2. Add the turkey and heat through for about 3 minutes. Remove from heat and stir in the green onions, season with salt and cayenne pepper to taste. Discard the thyme.
3. Meanwhile, combine the mustard with 2 tablespoons of the brine in a large bowl. Season with salt and pepper to taste, then gradually whisk in the remaining 3 tablespoons of olive oil. Add the tomatoes and toss. Add the arugula, celery, and pickles and toss again. Divide among plates and top with the beans and turkey.