Best 5 Pork And Bean Salad Recipes
Preparing a savory and satisfying pork and bean salad is an effortless endeavor that yields delectable results. Whether you prefer your salad light and fresh or hearty and robust, there's a recipe out there to suit your taste. With a myriad of ingredients to choose from, you can craft a culinary masterpiece that's both visually appealing and bursting with flavor. From classic combinations to innovative twists, let's embark on a journey to discover the best pork and bean salad recipe that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PORK AND BEAN SALAD I
Steps:
- In a serving bowl, mix together the rinsed beans, onion, relish, and mayonnaise. Refrigerate for at least one hour before serving.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 45.9 g, Cholesterol 3.9 mg, Fat 9.1 g, Fiber 9.2 g, Protein 10.1 g, SaturatedFat 1.4 g, Sodium 1252.8 mg, Sugar 17.7 g
PORK AND BEAN SALAD
if you like pork and beans you will like this salad it's delish
Provided by Patsy Fowler
Categories Other Salads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix it all together and chill for 30 minutes. Then it's ready to eat.
PORK AND BEAN SALAD II
Steps:
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a large bowl, stir together the baked beans, relish, onion, and radishes. Stir in the salad dressing, and gently mix in the sliced hard-cooked eggs until everything is evenly blended. The amount of dressing may be adjusted to suit your taste. Cover, and chill for 1 hour before serving.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 51.5 g, Cholesterol 138.5 mg, Fat 17.5 g, Fiber 7.6 g, Protein 13 g, SaturatedFat 3.3 g, Sodium 1184.3 mg, Sugar 28.3 g
SOUTHWEST PORK AND BEAN SALAD
"This salad is tasty on its own," writes Lynn Biscott of Toronto, Ontario, "but we also like it as a filling for tacos or tortillas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, water, oil, garlic, salt, pepper and hot pepper sauce. Pour over pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired.
Nutrition Facts : Calories 336 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 453mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED PORK, TOMATO, FRISéE, AND BLACK BEAN SALAD WITH CHIPOTLE CITRUS DRESSING
Steps:
- Prepare grill
- Make dressing:
- Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
- Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
- Just before serving, toss salad with dressing.
Tips:
- For the best flavor, use fresh, ripe tomatoes and cucumbers.
- If you don't have fresh herbs, you can use dried herbs, but use only half the amount.
- To save time, you can cook the bacon in the microwave. Just place the bacon strips on a paper towel-lined plate and microwave on high for 2-3 minutes per side, or until crispy.
- If you don't have canned pork and beans, you can use leftover cooked pork or ham. Just chop the pork or ham into small pieces and add it to the salad.
- This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This pork and bean salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover pork or ham. With its combination of sweet, salty, and tangy flavors, this salad is sure to be a hit with everyone who tries it.
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