Pork and Bean Salad
Elevate your salad game with this vibrant Pork and Bean Salad, a protein-packed dish that combines tender pork loin with the hearty goodness of cannellini and red kidney beans. Seasoned with garlic powder and seared to perfection, the pork is complemented by a medley of fresh cherry tomatoes, crisp cucumber, and sharp red onion. The delicate balance of flavors is enhanced by a tangy homemade dressing featuring red wine vinegar, Dijon mustard, and a touch of honey for sweetness. Quick to prepare in under 35 minutes and ideal for meal prep, this colorful salad is just as delightful served chilled as it is fresh. Perfect for a crowd or a wholesome weekday meal, this dish is a celebration of bold flavors and nourishing ingredients!
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Recipe Information
Ingredients
- 300 grams pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 400 grams canned cannellini beans, drained and rinsed
- 400 grams canned red kidney beans, drained and rinsed
- 200 grams cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
Preheat a skillet over medium heat. Season the pork loin with 1 tablespoon of olive oil, salt, black pepper, and garlic powder on both sides.
Cook the pork loin in the skillet for 6-7 minutes per side or until it is cooked through and reaches an internal temperature of 145°F (63°C). Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, combine the cannellini beans, red kidney beans, cherry tomatoes, diced cucumber, and sliced red onion.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, honey, and chopped parsley to create the dressing.
Pour the dressing over the bean and vegetable mixture and toss gently to combine.
Add the sliced pork on top of the salad or mix it in, depending on your preference.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a cooler salad.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 18.4 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4663 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
