Southwest Pork And Bean Salad Recipes

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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.

SOUTHWEST CORN SALAD



Southwest Corn Salad image

I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cooked tricolor spiral pasta
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) chopped green chilies
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

Nutrition Facts :

SLOW-COOKER SOUTHWEST SHREDDED PORK



Slow-Cooker Southwest Shredded Pork image

This shredded pork shoulder is a set-it-and-forget-it slow-cooker recipe that's easy, versatile and packed with Southwest flavor thanks to tomatoes, black beans, chiles and taco seasoning.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 12

Number Of Ingredients 9

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups chopped yellow onions
1 medium red bell pepper, diced
2 packages (1 oz each) Old El Paso™ original taco seasoning mix
1 boneless pork shoulder (3 to 4 lb)
6 cups hot cooked white rice
Shredded Colby-Jack cheese, sour cream and lime wedges

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
  • Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 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

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 CHOPS



Southwestern Pork Chops image

This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chicken broth
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
2 tablespoons minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

SOUTHWESTERN BEAN SALAD



Southwestern Bean Salad image

A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.

Provided by yooper

Categories     Black Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 13

1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomatoes, diced
1 cup frozen corn, thawed
3/4 cup thick & chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin

Steps:

  • In a bowl, combine beans, celery, onion, tomato and corn.
  • In a small bowl, combine dressing ingredients; mix well.
  • Pour over the bean mixture; toss to coat.
  • Cover and chill for at least 2 hours.

Nutrition Facts : Calories 208.6, Fat 6.7, SaturatedFat 0.9, Sodium 393.2, Carbohydrate 30.7, Fiber 8.3, Sugar 2.5, Protein 8.4

SOUTHWESTERN SALAD



Southwestern Salad image

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Steps:

  • In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

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

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