Wednesday, July 28, 2010
Grilled Turkey Tenderloin with Bean Salad
2-1/2 lb. each turkey tenderloins
Italian salad dressing
1 can of pinto beans, drained
1 can of black beans, drained
1 ear of corn, boiled, corn cut from cob
½ green bell pepper, chopped
2 red onion slices, chopped
1/2 cup of EVOO
2 tbsp of balsamic vinegar
1 ½ tsp of Dijon mustard
½ tsp of fresh crushed pepper
1/2 tsp of salt
Juice from ¼ of a lemon
1 small tomato, slice in wedges, for garnish
Marinate tenderloins in Italian salad dressing over-night.
Remove tenderloins from marinade. Shake off excess dressing. Sprinkle with grill seasoning. Over medium-low heat, grill the turkey tenderloin on each side for about 10-12 minutes, depending on thickness. Cook until the tenderloin is no longer pink in the middle.
In a medium bowl, add beans, cut corn, peppers, onion and mix together. In a small bowl, add the EVOO, vinegar, mustard, pepper, salt, lemon juice and whisk together. Pour vinaigrette over bean mixture and mix well. Add feta cheese and mix again.
Slice turkey and serve with a generous portion of bean salad. Add tomato wedges as a garnish.