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Southwest Pork and Bean Salad

 Southwest Pork and Bean Salad
"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."
2 ServingsPrep: 10 min. + chilling


  • 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


  • 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 Facts: 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,

2 of 2

Southwest Pork and Bean Salad (continued)

Nutritional Facts: 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.