Best Southwest Pork And Bean Salad Recipes

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

Ingredients

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

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

Ingredients

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

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 SHREDDED PORK SALAD

Southwest Shredded Pork Salad image

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
12 cups torn mixed salad greens
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1 small red onion, chopped
1 cup fresh or frozen corn
1 cup crumbled Cotija or shredded part-skim mozzarella cheese
Salad dressing of your choice

Steps:

Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SOUTHWESTERN PORK SALAD

Southwestern Pork Salad image

Simple pork tenderloin on greens and veggies gets dressed with a refreshing cilantro-lime yogurt dressing. It's company good!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

1 pork tenderloin (3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon canola oil
1/2 teaspoon sugar
1/4 teaspoon salt
8 cups bite-size pieces mixed salad greens or 1 bag (4 oz) mixed salad greens
1 medium yellow bell pepper, sliced
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can (15 oz) black-eyed peas, rinsed, drained

Steps:

Heat oven to 350°F. Place pork on rack in shallow roasting pan. Sprinkle with 1/4 teaspoon salt and the pepper.
Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cool pork; cut into slices.
Meanwhile, in small bowl, mix yogurt, cilantro, lime juice, oil, sugar and 1/4 teaspoon salt until well blended; set aside.
On large serving plate, arrange salad greens, bell pepper, mushrooms and peas. Top with pork slices. Serve with dressing.

Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 55 mg, Fat 1, Fiber 7 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g