Mexicali Pork Salad

3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
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 pepper
1/4 teaspoon chili powder
TO SERVE:
4 cups (1/2 of a 16 oz) pkg garden salad mix
2 tomatoes, cut into wedges
1/2 cup shredded Cheddar cheese

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.

TO SERVE:
Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired.