Black Bean and Pork Salad

Oxmoor House
Super Quick. Serve with wedges of cornbread. If you don't have orange juice on hand, use 1/2 cup of the juice from the jar of orange sections.
4 servings


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Cooking spray
3/4 pound lean boneless pork loin, cut into thin strips
1 teaspoon minced garlic
1/2 cup orange juice
2 tablespoons red wine vinegar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 small head Bibb lettuce
1 (15-ounce) can no-salt-added black beans, drained
1 (26-ounce) jar orange sections, drained, or 4 large navel oranges, peeled and sectioned
1 green onion, sliced


1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork and garlic; cook 3 minutes or until pork is done, stirring often.

2. Combine orange juice and next 3 ingredients in a small bowl, beating with a wire whisk until blended.

3. Wash lettuce leaves; arrange on a serving platter. Arrange beans, pork, and orange sections over lettuce leaves. Drizzle with orange juice mixture, and sprinkle with green onions.

Created date

April 2008

Nutritional Information

Calories 279
Caloriesfromfat 21 %
Fat 6.4 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.9 g
Carbohydrate 28 g
Fiber 8.3 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 74 mg
Calcium 0.0 mg