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Pork & Black bean salad
by Stephanie Reed
serves: 4
  Slice tenderloin and mix with a 16 oz can of rinsed black beans, 2 sliced naval oranges and 1/2 cup scallions. Toss with bottled vinaigrette dressing. Serve over lettuce.
Ingredients:
  1 2 slices   naval oranges
  1 1/2 cup   scallions
Directions: