Black Bean Salad with Grilled Pork Cutlets


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).

Prep Time:
30 mins
Total Time:
30 mins
2 servings


Pork & Marinade

  • 1 tablespoon lime juice

  • 1 tablespoon canola oil

  • ¼ teaspoon garlic powder

  • teaspoon salt

  • teaspoon ground pepper

  • 3 thin center-cut boneless pork chops (9 oz. total)


  • 2 tablespoons olive oil or canola oil

  • 2 tablespoons orange juice

  • 2 tablespoons cider vinegar

  • ¾ teaspoon ground cumin

  • ¼ teaspoon dried oregano

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • ¾ cup canned low-sodium black beans, rinsed

  • ½ cup cooked barley

  • ½ cup diced red bell pepper

  • cup fresh corn kernels or frozen corn niblets, cooked according to package instructions and rinsed

  • 2 scallions, chopped

  • ¼ cup coarsely chopped fresh cilantro (optional)

  • Lime wedges for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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.

To make ahead

Refrigerate salad (Step 2) for up to 2 days. (Omit cilantro, if using, and add it just before serving.)


To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.

Associated Recipe

Pork Wrap with Lime-Jalapeño Slaw

Nutrition Facts (per serving)

448 Calories
24g Fat
34g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 448
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 8g 29%
Total Sugars 5g
Protein 24g 48%
Total Fat 24g 31%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 431mg 19%
Potassium 687mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles