Southwest Pork and Bean Salad Recipe

Southwest Pork and Bean Salad Recipe
Southwest Pork and Bean Salad Recipe photo by Taste of Home
Publisher Photo

Southwest Pork and Bean Salad Recipe

Be the first to add a review
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Southwest Pork and Bean Salad in Cooking for 2 Summer 2005, p 58

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSouthwest Pork and Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review