Best 3 Southwest Pork Salad Recipes

The fusion of Mexican, Native American, and Spanish flavors gives rise to the tantalizing dish known as Southwest pork salad. This vibrant salad boasts tender pork, roasted vegetables, and a medley of textures and colors. The real magic lies in the blend of spices, often featuring chili powder, cumin, and paprika, which create a smoky, aromatic flavor profile. With its contrasting textures and a delightful blend of tangy, spicy, and smoky notes, this salad promises a fiesta in every bite.

Here are our top 3 tried and tested recipes!

SOUTHWEST SHREDDED PORK SALAD

Southwest Shredded Pork Salad image

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
12 cups torn mixed salad greens
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1 small red onion, chopped
1 cup fresh or frozen corn
1 cup crumbled Cotija or shredded part-skim mozzarella cheese
Salad dressing of your choice

Steps:

Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SOUTHWEST PORK AND BEAN SALAD

Southwest Pork and Bean Salad image

"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

Ingredients

1 cup cubed cooked pork
1/2 medium sweet red pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed and drained
1/4 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Lettuce leaves, optional

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

SOUTHWEST PORK SALAD

Southwest Pork Salad image

A colorful medley of yellow bell peppers, fresh salad greens and melt-in-your-mouth pork tenderloin, this hearty salad is sure to please!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1/2 cup fat-free sour cream or plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons canola or vegetable oil
1/4 teaspoon salt
1 pork tenderloin (3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups bite-size pieces mixed salad greens or 1 package (4 oz) mixed salad greens
1 medium yellow bell pepper, sliced
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1 can (15 to 16 oz) black-eyed peas, rinsed, drained

Steps:

Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 0 g

Tips:

For the best flavor, use fresh, ripe ingredients whenever possible.
If you don't have a grill, you can cook the pork in a skillet over medium heat.
To save time, you can use pre-cooked pork.
Feel free to adjust the amount of dressing to your liking.
This salad is also great for meal prep. Simply make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

This Southwest pork salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is also easy to make. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, this salad is sure to please.