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 1 26-ounce jar of mango slices, drained)
1/2 cup fruit-flavored vinaigrette dressing

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

Use cubed Peppered Pork Roast (in Main Dish category).

* If mangos are hard to find, use 2 8-ounce cans mandarin orange segments, drained

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

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 courtesy of National Pork Board. 
For more information about The Other White Meat, visit TheOtherWhiteMeat.com