Turkey Tenderloins with Black Bean Salsa

Oxmoor House
Prep: 12 minutes Marinate: 20 minutes Cook: 16 minutes
4 servings.


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1 (15-ounce) can no-salt-added black beans, drained
1 cup no-salt-added salsa
1/2 cup fresh lime juice
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 cloves garlic, crushed
2 (1/2-pound) turkey tenderloins
Vegetable cooking spray


Combine black beans and salsa, stirring well. Cover and chill.

Combine lime juice and next 4 ingredients in a heavy-duty, zip-top plastic bag. Add turkey; seal bag, and shake until turkey is well coated. Marinate in refrigerator 20 minutes, turning bag once.

Remove turkey from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place turkey on rack; grill, covered, 8 to 10 minutes on each side or until turkey is done, turning and basting with reserved marinade. Cut turkey diagonally across grain into thin slices. Serve with Black Bean Salsa.

Created date

August 2009

Nutritional Information

Calories 264
Caloriesfromfat 12 %
Fat 3.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 33.2 g
Carbohydrate 24.5 g
Fiber 3.2 g
Cholesterol 59 mg
Iron 0.0 mg
Sodium 284 mg
Calcium 0.0 mg