Caribbean Pork & Mango Salad

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3/4 pound cooked peppered pork roast, cut into 1/2-inch cubes
1 15-ounce canned black beans, rinsed and drained
2 ripe mangos, peeled and cubed (or 1 26-ounce jar of mango slices, drained)
6 cups mixed greens
1/4 red onion, halved and then thinly sliced
1/2 cup fruit-flavored vinaigrette dressing


1. In large bowl, gently toss all ingredients with dressing.

2. Serve on shallow salad bowls or dinner plates.

Makes 4 servings.

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