Recipes
Black Bean Salad with Grilled Pork Cutlets
- Pork
This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets), make a convenient and economical protein to round out the meal. This recipe makes one extra cutlet, which can be refrigerated for another use (see Associated Recipe).
Ingredients
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1 tablespoon lime juice
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1 tablespoon neutral oil, such as canola or avocado
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¼ teaspoon garlic powder
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
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3 thin center-cut boneless pork chops (9 oz. total)
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2 tablespoons olive oil or neutral oil, such as canola or avocado
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2 tablespoons orange juice
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2 tablespoons cider vinegar
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¾ teaspoon ground cumin
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¼ teaspoon dried oregano
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¾ cup canned low-sodium black beans, rinsed
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½ cup cooked barley
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½ cup diced red bell pepper
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⅓ cup fresh corn kernels or frozen corn niblets, cooked according to package instructions and rinsed
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2 scallions, chopped
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¼ cup coarsely chopped fresh cilantro (optional)
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Lime wedges for serving
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