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Kat's Grilled Spicey Turkey Tenderloin Black Bean Salsa 

1 tsp chili powder cumin and salt 
1/4 tsp cayenne pepper 
1 lb White Turkey Tenderloins 
1/3 cup chopped onion 
1 x jalapeno pepper seeded and minced 
2 tsp olive oil 
1 can black beans (15 ounces) rinsed 
    and drained 
1 can corn (8-3/4 ounces) 
    drained 
1/3 cup chopped tomato 
2 tbl chopped fresh cilantro 
1 x lime quartered 

 Method : 
In small bowl, combine chili powder, cumin, salt, and cayenne pepper. Sprinkle one half of mixture over turkey.
Preheat charcoal grill for direct-heat cooking. Grill 15 to 20 minutes, turning once, or until meat is no longer pink in center and meat thermometer reaches 160 degrees F. Allow tenderloins to stand 10 minutes before serving. In medium non-stick skillet, over medium-high heat, saute onion and jalapeno pepper in oil 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture, and cilantro. Cook 25 to 30 minutes or until mixture is heated throughout.
To serve, place tenderloins on platter and squeeze lime wedge over each serving. Serve with salsa on the side.
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There is an accumulative cruelty in a number of men, though none in particular are ill-natured.

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