Southwest Pork and Bean Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 24, 2011
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!!
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Reviewed: Jun. 5, 2010
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. I garnished the finished salad with some diced tomatoes and a bit of avocado. Next time I think I will "marinate" the cut up pork in the dressing for a few hours before adding the vegies (maybe put the pork in the dressing just before leaving for work in the morning). Served it on a bed of red lettuce, with warmed flour tortillas on the side. This has been added to the recipe box, and will be used a lot this summer - I bet this would be good with chicken, too!
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Cooking Level: Expert

Home Town: Longview, Washington, USA
Living In: Mukilteo, Washington, USA

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Photo by Darryl
Reviewed: Aug. 30, 2009
Delicious, crispy, cool and filling enough to be a meal in itself. Great!
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Reviewed: Jun. 8, 2009
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 matter much the smoke from the grill made up for it in flavor. This is a keeper.
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Photo by Chef Smith

Cooking Level: Professional

Home Town: Dequincy, Louisiana, USA
Reviewed: Feb. 18, 2009
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 it in whole wheat tortillas. Yum!
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Photo by GIBSOJO

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 22, 2007
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. Didn't have green onions, so subbed red onion. As is typical for me, increased the veggies for extra crunch and moisture. If you're lucky enough to have a specialty spice source, a little ground sumac adds some astringency too. This will be the regular after-roast lunch from now on. Next time I might add a bit of cilantro for even more pop.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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