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Southwest Pork and Bean Salad Recipe

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"This salad is tasty on its own," writes Lynn Biscott of Toronto, Ontario, "but we also like it as a filling for tacos or tortillas."

This recipe is:

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Diabetic Friendly

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Southwest Pork and Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

1 cup cubed cooked pork
1/2 medium sweet red pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed and drained
1/4 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Lettuce leaves, optional

Directions

In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, water, oil, garlic, salt, pepper and hot pepper sauce. Pour over pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Yield: 2 servings.

Nutritional Analysis: 1-1/4 cups equals 336 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 453 mg sodium, 29 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Southwest Pork and Bean Salad in Cooking for 2 Summer 2005, p 58

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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