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Southwest Pork and Bean Salad

"'This salad is tasty on its own,' writes Lynn Biscott of Toronto, Ontario, 'but we also like it as a filling for tacos or tortillas.'"
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10 m servings
Original recipe yields 2 servings

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  • Prep

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  1. In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, water, oil, garlic, salt, pepper and hot pepper sauce. Pour over pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired.


  • Nutritional Analysis: 1-1/4 cups equals 336 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 453 mg sodium, 29 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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I really like this recipe. What a nice change from the typical BBQ or chili verde recipes often recommended for leftover pork roast. The dressing is nice and perky, which the mellow pork needs...

A great and tasty recipe to use up leftover pork. I made it twice out of the same leftover tenderloin - the only change I made was to use black beans because that's what I had on hand. We ate ...

This was very tasty, and a good way to use up the rest of the pork tenderloin that we had barbequed thinking that there were going to be 4 for Sunday dinner, and ended up being just hubby and me...

Delicious, crispy, cool and filling enough to be a meal in itself. Great!

This was a great reacipie for left over pork. I used leftover BBQ ribs I grilled earlier in the day and let it marinate together over night. I didnt have any Balslamic vinager but it didnt matte...

Extremely good & use of cooked pork. Longer marinating was better tasting for me. I served it as tortilla filling (like a burrito). (I did not heat or use cheese just sour cream.) It was primo!!