Best 6 Pork N Beans Salad Recipes

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Are you looking for a delectable and nutritious recipe to satisfy your taste buds? Look no further! Our specially designed pork n beans salad recipe article is your perfect companion. Whether you're a culinary enthusiast or a beginner in the kitchen, this article will guide you through the steps to create a dish that will tantalize your taste buds. So, get ready to embark on a culinary journey as we delve into the secrets of making this delightful salad, packed with flavors and textures that will leave you craving for more.

Here are our top 6 tried and tested recipes!

PORK AND BEAN SALAD



Pork and Bean Salad image

Make and share this Pork and Bean Salad recipe from Food.com.

Provided by True Texas

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) can pork and beans (good brand)
2 eggs, hard boiled, chopped
1/2 cup pickle, chopped (or relish)
1 small onion, chopped fine
1 tablespoon mustard
1 tablespoon mayonnaise
4 slices fried bacon (or bottle of bacon bits)

Steps:

  • Drain beans.
  • Mix ingredients together and chill.
  • This dish is best when cold.

Nutrition Facts : Calories 160.2, Fat 6, SaturatedFat 1.9, Cholesterol 83, Sodium 698.9, Carbohydrate 19.5, Fiber 5, Sugar 1.3, Protein 8.8

PORK CHOPS WITH WARM THREE-BEAN SALAD



Pork Chops with Warm Three-Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
4 bone-in pork rib chops (8 ounces each; about 1/2-inch thick)
Freshly ground pepper
2 teaspoons ground fennel seeds
1 teaspoon ground coriander
1/4 cup extra-virgin olive oil
8 ounces green beans, trimmed and halved
8 ounces yellow wax beans, trimmed and halved
2 slices thick-cut bacon, roughly chopped
2 shallots, sliced
1 15-ounce can butter beans, drained and rinsed
1 tablespoon chopped fresh tarragon
2 tablespoons white wine vinegar

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
  • Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
  • Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.

Nutrition Facts : Calories 510, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 37 grams, Sugar 5 grams

PORK WITH POTATO-BEAN SALAD



Pork with Potato-Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks
Kosher salt
1/2 pound green beans, trimmed and halved
4 tablespoons whole-grain mustard
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons celery salt
2 small pork tenderloins (about 1 3/4 pounds total)
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh tarragon or parsley
Juice of 1 lemon, plus 1 teaspoon grated zest
Freshly ground pepper
1/4 red onion, thinly sliced

Steps:

  • Preheat the broiler. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Transfer to a colander with a skimmer or slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
  • Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork. Broil on a foil-lined broiler pan until golden brown, 7 to 8 minutes; flip and broil until cooked through, 2 to 3 more minutes. Let rest 5 minutes before slicing.
  • Mix the mayonnaise, sour cream, the remaining 1 tablespoon mustard, the tarragon, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad.

Nutrition Facts : Calories 588, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 141 milligrams, Sodium 939 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 49 grams

COLD PORK AND BEAN SALAD



Cold Pork and Bean Salad image

Make and share this Cold Pork and Bean Salad recipe from Food.com.

Provided by chaulot

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) cans pork and beans
1 cup diced celery
1 cup chopped cucumber
1 chopped small onion
3 tablespoons vinegar
1 tablespoon molasses
salt and pepper

Steps:

  • Let set in the refridgerator a minimum of 4 hours before serving.

Nutrition Facts : Calories 276.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 15.9, Sodium 963.4, Carbohydrate 53.6, Fiber 13.4, Sugar 4.8, Protein 12.4

PORK 'N' BEANS BAKE



Pork 'n' Beans Bake image

This dish always goes over big whatever I prepare it. Served with a green salad and warm bread. It's truly a taste treat.-Betty Burt, Corinne, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3/4 cup chopped celery
2 cans (15-3/4 ounces each) pork and beans
1 can (8 ounces) tomato sauce
1 tablespoon sugar
1 tablespoon ground mustard
1 tablespoon white vinegar
1/4 teaspoon dried thyme

Steps:

  • In a large skillet, cook beef, onion, green pepper and celery over medium heat until the meat is no longer pink; drain. Add the remaining ingredients., Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 213 calories, Fat 8g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 380mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.

CRISPY THAI PORK WITH CUCUMBER SALAD



CRISPY THAI PORK WITH CUCUMBER SALAD image

Categories     Pork

Yield 4

Number Of Ingredients 18

1/2 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 shallot, thinly sliced
2 red or green Thai chiles, with seeds, thinly sliced, divided
1/2 cup fresh lime juice, divided
Kosher salt
3 tablespoons vegetable oil
6 garlic cloves, thinly sliced
1 pound ground pork
Freshly ground black pepper
1/4 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla and nuoc nam)
2 teaspoons light brown sugar
1 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 heads Bibb lettuce, leaves separated
Steamed white rice and lime wedges (for serving)

Steps:

  • Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.

Tips:

  • Choose the right beans: Use canned or dried beans, such as kidney beans, black beans, or pinto beans. If using dried beans, soak them overnight before cooking.
  • Cook the bacon until crispy: This will add flavor and texture to the salad. You can cook the bacon in a skillet over medium heat or in the oven at 400°F for 15-20 minutes.
  • Drain the bacon fat: Once the bacon is cooked, drain the fat before adding it to the salad. This will help to reduce the fat content of the salad.
  • Use a variety of vegetables: Add your favorite vegetables to the salad, such as corn, peas, onions, and peppers. This will add color and crunch to the salad.
  • Make a tangy dressing: Combine vinegar, oil, salt, and pepper to make a simple dressing. You can also add other ingredients to the dressing, such as mustard, honey, or herbs.

Conclusion:

Pork and beans 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. With so many different variations, there is sure to be a pork and beans salad recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give pork and beans salad a try. You won't be disappointed!

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