Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         pork tenderloin
     1/2  cup           nonfat Italian dressing
   1      16 ounce 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
     1/2  16 oz pkg     garden salad mix (4 cups)
   2                    tomatoes -- cut into wedges
     1/2  cup           Cheddar cheese -- shredded

Preparation:

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