Turkey Tenderloins with Black Bean Salsa
|No salt added black beans||15 Ounce, drained|
|No salt added salsa||1 Cup (16 tbs)|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|Ground red pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), crushed|
|Turkey tenderloins||1 Pound (2 Tenderloins, 1/2 Pound Each)|
|Vegetable cooking spray||5|
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.