Mexican Pork Salad

Serving Size: 4

Ingredients:

• 3/4 lb. Carolina Pride™ Pork tenderloin
• 1/2 cup Italian dressing (non-fat can be used)
• 1 (16 oz.) can Red kidney beans- rinsed and drained
• 1/3 cup Thinly sliced celery
• 1/4 cup Salsa
• 1/4 cup Frozen corn, thawed 1/4 cup Diced green peppers
• 1/4 tsp. Chili powder
• 8 oz. pkg. Garden salad (about 4 cups)
• 2 Tomatoes
• 1/2 cup Cheddar cheese, shredded

In a zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In a large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for medium-direct heat. Grill for 25-30 minutes or until pork reaches an internal temperature of 150 degrees F. 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.