Ingredients
Scale
Pork
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. chili sauce
- 1 tsp. dried oregano
- 1/2 tsp. cumin
- 1/2 tsp. kosher salt
- 3/4 lb. thin, boneless pork chops (about 4)
Dressing
- 2 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 2 tbsp. lime juice
- 1/2 tsp. kosher salt
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- chili sauce to taste optional
Salad
- 14 oz. can black beans rinsed and drained
- 8 oz. can corn drained (or 1 c. frozen corn, thawed)
- 1/4 c. chopped cilantro leaves
- 2 tomatoes diced
- 1 yellow bell pepper diced (omit if you don’t really like bell pepper because the taste is prominent)
- 6 oz. bag mixed baby greens or your favorite salad greens
- 1 ripe avocado cubed
Instructions
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In a large bowl, stir together olive oil, chili powder, chili sauce, oregano, cumin, and salt. Add pork chops, and toss to coat. (This won’t look like much marinade, but it will be enough to coat the meat.) Allow meat to marinate for at least 15 minutes.
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Meanwhile, add all dressing ingredients to a small container with a tight fitting lid. Cover and shake well to combine. Set aside.
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Spray a skillet with cooking spray and heat over medium-high heat. Add pork chops to hot skillet, and cook on both sides until cooked through. (Thin cuts will only need to cook a few minutes per side.) Remove meat to a cutting board, and dice into bite-sized pieces. Allow meat to cool slightly before adding to salad.
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In a large salad bowl, stir together black beans, corn, cilantro, tomatoes, bell pepper (if desired), pork, and salad dressing. Gently mix in salad greens and avocado. Serve and enjoy! (If you make this ahead of time, leave out the salad greens and avocado until ready to serve.)
- Prep Time: 20