Mexicali Pork Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Pork tenderloin
1/2 cup	118ml	Nonfat Italian dressing
1		Red kidney beans - rinsed and drained
1/3 cup	36g / 1.3oz	Thinly sliced celery
1/4 cup	59ml	Salsa
1/4 cup	15g / 0.5oz	Frozen corn - thawed
1/4 cup	36g / 1.3oz	Diced green pepper
1/4 teaspoon	1.3ml	Chili powder
1/2		Garden salad mix (4 cups)
2		Tomatoes - cut into wedges
1/2 cup	73g / 2.6oz	Cheddar cheese - shredded

Recipe Instructions

In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once.

In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill.

Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray.

Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160F. Turn pork occasionally to grill all sides.

Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices.

Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.

Source:
Swift and Company

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