ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork-and-Rice Salad with Spicy Tomato Dressing

Yield Makes 8 servings

Ingredients

  • 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
  • Spicy Tomato Dressing
  • 8 romaine lettuce leaves

How to Make It

  1. Stir together first 6 ingredients in a large bowl.

  2. 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.

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

  4. *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.