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Get a feel for the islands with this festive salad that uses Peppered Pork Roast leftovers. Make the meal complete with cornbread muffins.

Caribbean Pork and Mango Salad

3/4 pound cooked Peppered Pork Roast cut into 1/2-inch cubes
6 cups mixed greens
1 (15-ounce) can black beans, rinsed and drained
1/4 red onion, halved and then thinly sliced
2 ripe mangos, peeled and cubed (or one 26-ounce jar of mango slices, drained)
1/2 cup fruit-flavored vinaigrette dressing

1. In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Makes 4 servings.

Nutrition Facts: Calories 330 calories; Protein 31 grams; Fat 7 grams; Sodium 530 milligrams; Cholesterol 65 milligrams; Saturated Fat 2 grams; Carbohydrates 37 grams

Recipe provided courtesy of Pork, The Other White Meat.