This hearty bean salad is packed with vibrant colors and contrasting textures. Center-cut boneless pork chops (also called pork cutlets), make a convenient and economical protein to round out the meal. This recipe makes one extra cutlet, which can be refrigerated for another use.
By Patsy Jamieson | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Total Time: 30 mins
Servings: 2
Yield: 2 servings
Nutrition Prole:
Diabetes-Appropriate Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free
Ingredients:
Pork & Marinade
1 tablespoon lime juice
1 tablespoon canola oil
1⁄4 teaspoon garlic powder
1⁄8 teaspoon salt
1⁄8 teaspoon ground pepper
3 thin center-cut boneless pork chops (9 oz. total)
Salad
2 tablespoons olive oil or canola oil 2 tablespoons orange juice
2 tablespoons cider vinegar
3⁄4 teaspoon ground cumin
1⁄4 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
3⁄4 cup canned low-sodium black beans, rinsed
1⁄2 cup cooked barley
1⁄2 cup diced red bell
peppercup fresh corn kernels or frozen corn niblets, cooked according to package instructions and rinsed
2 scallions, chopped
1⁄4 cup coarsely chopped fresh cilantro (optional) Lime wedges for serving
Directions:
Step 1
To marinate pork: Whisk lime juice, 1 Tbsp. oil, garlic powder, and 1/8 tsp. each salt and pepper in a shallow glass dish. Add pork; turn to coat. Marinate in the refrigerator, turning once or twice, for 15 to 20 minutes.
Step 2
Meanwhile, prepare salad: Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.
Step 3
Preheat grill to medium-high. Oil the grill rack (see Tip). Discard the marinade and grill the pork until just cooked through (there may be a trace of pink in the center), 2 to 2 1/2 minutes per side.
Step 4
Divide the salad between 2 plates and top each salad with a pork cutlet. (Refrigerate the remaining cutlet for another use; see Associated Recipe.) Drizzle the pork with the reserved dressing.
To make ahead
Refrigerate salad (Step 2) for up to 2 days. (Omit cilantro, if using, and add it just before serving.)
Tip
To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Originally appeared: Diabetic Living Magazine, Summer 2020
Nutrition Facts:
Per serving: Serving Size 1 1/4 cups salad + 2 1/2 oz. pork 448 calories; total fat 24g ; saturated fat 5g ; cholesterol 45mg; sodium 431mg; total carbohydrate 34g; dietary fiber 8g; total sugars 5g; protein 24g; potassium 687mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/280192/black-bean-salad-with-grilled-pork-cutlets/
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