Looking to spice up your meal routine? Dive into the vibrant flavors of our Southwestern Salad with Pork! This refreshing dish combines the heartiness of shredded pork with the zesty crunch of fresh veggies, making it the perfect choice for a quick lunch or a lively dinner. In just 35 minutes, you can whip up a colorful salad that’s not only delicious but also packed with nutrients. Whether you're hosting a summer gathering or simply craving a burst of flavor, this salad will leave your taste buds dancing and your guests asking for seconds. Ready to impress? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 1 cup cooked pork, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, cooked
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Prepare the pork by shredding pre-cooked meat into thin, bite-sized pieces. If using raw pork, season with salt and pepper, then cook in a skillet over medium-high heat until internal temperature reaches 145°F, approximately 8-10 minutes.
- Rinse black beans thoroughly under cold water and drain completely to remove excess sodium. If using canned beans, pat dry with paper towels to prevent excess moisture in the salad.
- Cook corn kernels either by steaming, boiling, or using a grill pan. Allow corn to cool to room temperature after cooking to prevent wilting the salad greens.
- Wash and dry mixed greens thoroughly using a salad spinner or clean kitchen towel to remove excess moisture.
- Dice avocado into small, uniform cubes. To prevent browning, toss immediately with lime juice.
- Slice cherry tomatoes in half and thinly slice red onion for even distribution throughout the salad.
- Chop fresh cilantro finely to release maximum flavor and aroma.
- In a large mixing bowl, combine mixed greens, shredded pork, black beans, corn, avocado, cherry tomatoes, and red onion.
- Drizzle lime juice over the salad and season with salt and pepper. Gently toss all ingredients to ensure even coating.
- Garnish with chopped cilantro just before serving to maintain its fresh flavor and bright color.
- Serve immediately at room temperature or slightly chilled for optimal taste and texture.
Tips
- Perfectly Shredded Pork: If you're using pre-cooked pork, ensure it's shredded finely for even distribution in the salad. For raw pork, season it well and cook until it reaches an internal temperature of 145°F for juicy, tender meat.
- Bean Prep: Rinse canned black beans thoroughly to cut down on sodium and drain them well. Patting them dry with paper towels can help prevent excess moisture, keeping your salad crisp.
- Corn Cooking Options: You can steam, boil, or grill the corn kernels. Just be sure to let them cool before adding to the salad to avoid wilting the greens.
- Greens Matter: Wash and dry your mixed greens thoroughly. Using a salad spinner or a clean kitchen towel can help remove excess moisture, ensuring a fresh crunch in every bite.
- Avocado Tips: To keep your diced avocado from browning, toss it in lime juice immediately after cutting. This not only preserves its color but also enhances the overall flavor of the salad.
- Even Distribution: When chopping your ingredients, aim for uniform sizes. This ensures that every forkful of salad contains a balanced mix of flavors and textures.
- Serving Suggestions: For the best taste and texture, serve the salad immediately at room temperature or slightly chilled. Garnish with fresh cilantro right before serving to maintain its vibrant flavor. With these tips, you’ll create a Southwestern Salad that’s not just a meal, but a delightful experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
