Caribbean Pork Salad
Recipe provided courtesy of National Pork Board.
3 cups cooked (leftover) pork roast, cut into 1/2-inch cubes
6 cups mixed greens
1 (15-ounce) can black beans, drained and rinsed
1/4 red onion, halved and thinly sliced
1 can yellow papaya, drained and cubed (or 2 cups cubed fresh papaya)
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.
Recipe and photograph provided courtesy of National Pork Board.