Caribbean Pork and Mango Salad
Get a feel for the Islands with this festive salad that uses Peppered Pork Roast leftovers.
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
- In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 330 calories; Protein 31 grams; Fat 7 grams; Sodium 530 milligrams; Cholesterol 65 milligrams; Saturated Fat 2 grams; Carbohydrates 37 grams.
Recipe and photograph courtesy of National Pork Board.