Recipe: Southwest Pork and Black Bean Stir-Fry

Southwest Pork and Black Bean Stir-Fry
Source: Pillsbury: Fast and Healthy Cookbook : 350 Easy Recipes for Every Day

1 tablespoon olive or vegetable oil
3/4 lb. pork tenderloin, cut Into 2x1/2x1/4-inch strips
1 medium onion, cut into thin wedges
1 small red bell pepper, cut into strips
2 garlic cloves, minced
2 cups frozen whole kernel corn, thawed*
1 (15-oz.) can black beans, drained, rinsed
1 small zucchini, chopped
1/2 cup chunky-style salsa

Heat oil in large nonstick skillet over medium- high heat until hot. Add pork, onion, bell pepper and garlic: cook and stir 6 to 8 minutes or until pork is no longer pink and vegetables are crisp-tender.

Stir in corn, beans, zucchini and salsa; cover and simmer 5 minutes or until zucchini is crisp-tender and flavors are blended. If desired, season with salt and pepper to taste.

* To quickly thaw corn, place in colander or strainer: rinse with warm water until thawed. Drain well.

Makes 4 (1/2 cup) servings