Pork Kebabs with Mango Salsa

Mangos were on sale at HyVee, so this recipe got dropped into the weekly meal plan. I serve it with a small side of brown rice (not included in the calorie info.)

Pork Kebabs with Mango Salsa
Makes 4 Servings
1 skewer with 3/4 c salsa: 263 cal, 6g fat, 7g fiber, 400mg sodium

Ingredients:
1 (15 oz.) can black beans, rinsed and drained
1 mango, peeled, pitted and cut into 1/2-inch cubes
1 red bell pepper, finely diced
1/2 red onion, chopped
3 Tbsp cilantro, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp fresh lime juice
1 Tbsp honey
2 tsp Dijon mustard
1/8 tsp salt
3/4 lb pork tenderloin, trimmed of all visible fat, cut into 1-inch chunks
2 Tbsp white-wine vinegar
1 Tbsp dried oregano
2 tsp chili powder
1/2 tsp cumin
1/2 tsp olive oil

Directions:
- To make the salsa, combine the beans, mango, bell pepper, onion, cilantro and jalapeno in a medium bowl. Whisk together the lime juice, honey, mustard and salt in a small bowl. Pour the dressing over the bean mixture. Toss to coat. Cover and refrigerate until ready to serve.

- Spray the broiler rack with nonstick spray. Preheat the broiler.

- Toss the port, vinegar, oregano, chili powder, cumin and oil in a medium bowl until well coated. Thread the pork onto 4 (8-inch) metal skewers. Broil 4 inches from the heat, turning often, until the meat is tender and cooked through, about 8 minutes. Serve with the salsa.