BBQ & Grill
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).
Ingredients:
- 1 tablespoon lime juice
- 1 tablespoon neutral oil, such as canola or avocado
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 3 thin center-cut boneless pork chops (9 oz. total)
- 2 tablespoons olive oil or neutral oil, such as canola or avocado
- 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
- ⅓ 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
Directions:
- 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.
- 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.