Pork-and-Rice Salad with Spicy Tomato Dressing

Southern Living
Makes 8 servings


+ Add To Shopping List
1 1/2 pounds deli-roasted pork tenderloin, cut into strips*
2 cups cooked white rice, chilled
2 (15-ounce) cans black beans, rinsed and drained
1 (15.25-ounce) can whole kernel corn, drained
1 1/2 cups (6 ounces) shredded colby-Jack cheese
1 small red onion, chopped
2 teaspoons sugar
2 tablespoons fresh lime juice
1 ripe avocado, chopped
1/2 cup chopped fresh cilantro, divided
1 tablespoon Cajun seasoning
8 romaine lettuce leaves


Stir together first 6 ingredients in a large bowl.

Whisk together sugar and lime juice; gently stir in avocado, 1/4 cup cilantro, and Cajun seasoning. Add to pork mixture, stir in Spicy Tomato Dressing; and gently toss. Cover and chill 30 minutes.

Serve salad on lettuce leaves, and sprinkle with remaining 1/4 cup cilantro.

*1 1/2 pounds pork tenderloin or boneless 1/2-inch-thick pork chops, cut into 1/2-inch strips and cooked in 2 tablespoons oil in large skillet over medium-high heat for 7 minutes, may be substituted.

Created date

May 2003