Southwestern Pork Salad

Serves 6





  • 2 cups cubed cooked pork tenderloin
  • 1 cup Cuban black beans or canned black beans, rinsed and drained
  • 4 medium green onions, finely chopped
  • ½ medium green or red bell pepper, chopped
  • 1 small garlic clove, minced
  • 3 cups salad greens
  • 1 cup cherry tomatoes, quartered
  • 6 medium black olives, chopped
  • Orange slices (optional)
  • Green grapes (optional)


  • 1/3 cup snipped fresh parsley
  • ¼ cup cider vinegar
  • 2 tablespoons canola or corn oil
  • 1 ½ tablespoons sugar
  • 2 teaspoons olive oil
  • ½ teaspoon dried oregano, crumbled
  • ½ teaspoon dry mustard


  1. Stir together pork, beans, green onions, bell pepper and garlic. In separate bowl, whisk together the dressing ingredients. Pour over pork mixture, tossing to coat.

  2. Cover and refrigerate for at least 30 minutes, stirring occasionally. Spread the greens on plates. Gently stir the tomatoes and olives into the pork mixture. Spoon over the salad greens. Garnish with orange slices and grapes. 


Nutrition Facts


Calories: 188

Total fat:  10g

Saturated fat: 2g

Cholesterol: 26mg

Sodium:  200mg

Carbohydrates:  14g

Fiber:  3g

Sugar: 5g

Protein:  13g