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 (see Associated Recipe).

Patsy Jamieson
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
2
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Ingredients

Pork & Marinade
Salad

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

448 calories; protein 24g 48% DV; carbohydrates 34g 11% DV; exchange other carbs 2.5; dietary fiber 8g 32% DV; sugars 5g; fat 24g 37% DV; saturated fat 5g 25% DV; cholesterol 45mg 15% DV; potassium 687mg 19% DV; sodium 431mg 17% DV.