Turkey Tenderloins with Black Bean and Corn Salsa



1 tbsp chili powder

1 tbsp ground cumin

1-1/2 tsp kosher salt

1 tsp cayenne pepper


4 tbsp olive oil

3/4 c freshly squeezed lime juice

1 c sweet onion, minced

3 Large jalapeno peppers, seeded and minced

50 oz canned black beans, rinsed and drained

1-1/2 lbs sweet corn

1 c seeded and chopped fresh tomato

1/2 c fresh cilantro, chopped

12 Wedges lime

As needed fresh cilantro sprigs


Turkey Tenderloins

Combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey.

Over medium-high heat, brown turkey in 2 tablespoons oil, rotating tenderloins so all sides are browned. Add lime juice, cover and reduce heat to low. Cook until turkey is no longer pink in center and food thermometer reaches 165 degrees F.

Black Bean and Corn Salsa

Over medium-high heat, sauté onion and jalapeno pepper in remaining oil until onion softens. Add beans, corn, tomatoes, remaining chili powder/cumin mixture and cilantro.

Cook until mixture is heated throughout.


Slice tenderloins on the diagonal. Portion 1/3-pound sliced turkey for each order.

Garnish each presentation with a lime wedge and cilantro sprigs.

Nutrition Facts

Total Calories 420

Total Fat 7 g

Saturated Fat 1 g

Cholesterol 95 g

Sodium 290 mg

Potassium 699 mg

Total Carbohydrates 44 g

Dietary Fiber 8 g

Sugars 9 g

Protein 49 g

% Daily Protein 15

% Daily Vitamin C 25

% Daily Calcium 10

% Daily Iron 35