Best Cold Pork And Bean Salad Recipes

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PORK AND BEAN SALAD



Pork and Bean Salad image

Make and share this Pork and Bean Salad recipe from Food.com.

Provided by True Texas

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) can pork and beans (good brand)
2 eggs, hard boiled, chopped
1/2 cup pickle, chopped (or relish)
1 small onion, chopped fine
1 tablespoon mustard
1 tablespoon mayonnaise
4 slices fried bacon (or bottle of bacon bits)

Steps:

  • Drain beans.
  • Mix ingredients together and chill.
  • This dish is best when cold.

Nutrition Facts : Calories 160.2, Fat 6, SaturatedFat 1.9, Cholesterol 83, Sodium 698.9, Carbohydrate 19.5, Fiber 5, Sugar 1.3, Protein 8.8

COOL BEANS SALAD



Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

  • In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

PORK CHOPS WITH BEAN SALAD



Pork Chops With Bean Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
1/2 pound mixed green and wax beans, trimmed and cut into pieces
1 small red bell pepper, thinly sliced
3/4 cup frozen corn
1 15-ounce can kidney beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 large shallot or 1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
2 teaspoons dijon mustard

Steps:

  • Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 276 milligrams, Carbohydrate 28 grams, Fiber 12 grams, Protein 37 grams

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

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.

PORK AND BEAN SALAD



pork and bean salad image

if you like pork and beans you will like this salad it's delish

Provided by Patsy Fowler

Categories     Other Salads

Time 10m

Number Of Ingredients 5

15 oz pork and beans
2 hard boiled eggs, diced
2 dill pickles sliced up
1 Tbsp dill pickle juice
3 Tbsp mayonnaise

Steps:

  • 1. Mix it all together and chill for 30 minutes. Then it's ready to eat.

FIVE-BEAN SALAD



Five-Bean Salad image

In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 15 servings.

Number Of Ingredients 11

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, rinsed and drained
1 package (9 ounces) frozen cut green beans, thawed
2 small onions, chopped
1 cup white vinegar
3/4 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 161 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

NIPPY PORK SALAD



Nippy Pork Salad image

Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.

Provided by Lerie

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

¼ stalk celery, chopped
3 green onions, sliced
4 teaspoons Dijon mustard
4 teaspoons fat-free creamy salad dressing (such as Miracle Whip Free®)
4 teaspoons prepared horseradish
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ teaspoon salt
2 cups cubed cooked pork roast

Steps:

  • Mix the pork, celery, and green onions in a large bowl.
  • Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g

COLD PORK AND BEAN SALAD



Cold Pork and Bean Salad image

Make and share this Cold Pork and Bean Salad recipe from Food.com.

Provided by chaulot

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) cans pork and beans
1 cup diced celery
1 cup chopped cucumber
1 chopped small onion
3 tablespoons vinegar
1 tablespoon molasses
salt and pepper

Steps:

  • Let set in the refridgerator a minimum of 4 hours before serving.

Nutrition Facts : Calories 276.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 15.9, Sodium 963.4, Carbohydrate 53.6, Fiber 13.4, Sugar 4.8, Protein 12.4

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