Best 3 Southwest Pork And Bean Salad Recipes

Indulge in a culinary journey to the vibrant flavors of the Southwest with our enticing Southwest Pork and Bean Salad. This delectable dish tantalizes taste buds with its perfect harmony of smoky, tangy, and refreshing flavors. Grilled pork tenderloin, succulent black beans, and crisp corn mingle in a lively dance of textures, while a zesty dressing of lime, cilantro, and chili powder elevates the salad to a flavor symphony. Alongside this main attraction, discover a treasure trove of complementary recipes that will elevate your culinary repertoire. Craft a refreshing Cucumber and Red Onion Salad for a light and tangy side dish, or whip up a batch of tangy Corn and Black Bean Salsa to add a pop of color and flavor to your meals. For a sweet and savory treat, try the delectable Grilled Pineapple with Cinnamon Sugar, perfect for satisfying your sweet cravings. And to quench your thirst, mix up a refreshing Watermelon Agua Fresca, a vibrant and hydrating beverage that captures the essence of summer.

Here are our top 3 tried and tested recipes!

SOUTHWESTERN PORK SALAD

Southwestern Pork Salad image

As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 cups cooked pork loin strips
1 can (16 ounces) kidney beans, rinsed and drained
1 medium onion, chopped
1 large green pepper, chopped
1 large tomato, chopped
1/2 cup sliced ripe olives
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons minced fresh parsley
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt

Steps:

In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.

Nutrition Facts : Calories 450 calories, Fat 22g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 8g fiber), Protein 29g protein.

SOUTHWEST PORK SALAD

Southwest Pork Salad image

A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup fat-free sour cream or plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons canola or vegetable oil
1/4 teaspoon salt
1 pork tenderloin (3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens
1 medium yellow bell pepper, sliced
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1 can (15 to 16 oz) black-eyed peas, rinsed, drained

Steps:

Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 0 g

SOUTHWEST PORK AND BEAN SALAD

Southwest Pork and Bean Salad image

'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.'

Provided by Allrecipes Member

Time 10m

Yield 2

Number Of Ingredients 13

Ingredients

1 cup cubed cooked pork
½ medium red bell pepper, chopped
¾ cup frozen corn, thawed
½ cup canned kidney beans, rinsed and drained
¼ cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon hot pepper sauce
6 leaves Lettuce Leaves

Steps:

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.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 29.1 g, Cholesterol 69.4 mg, Fat 11.4 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 462.7 mg, Sugar 6.2 g

Tips:

To save time, use canned or pre-cooked pork. You can also use leftover pork roast or pulled pork.
If you don't have black beans, you can substitute another type of bean, such as pinto beans or kidney beans.
For a spicier salad, add a diced jalapeño pepper or some cayenne pepper.
If you want a more substantial salad, add some cooked rice or quinoa.
Serve the salad with your favorite dressing. Some good options include a cilantro-lime vinaigrette, a honey-mustard dressing, or a ranch dressing.

Conclusion:

This Southwest pork and bean salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover pork. The combination of flavors and textures in this salad is sure to please everyone.