Pork And Bean Salad I Recipes

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PORK CHOPS WITH BEAN SALAD



Pork Chops With Bean Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
1/2 pound mixed green and wax beans, trimmed and cut into pieces
1 small red bell pepper, thinly sliced
3/4 cup frozen corn
1 15-ounce can kidney beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 large shallot or 1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
2 teaspoons dijon mustard

Steps:

  • Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 276 milligrams, Carbohydrate 28 grams, Fiber 12 grams, Protein 37 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

PORK 'N' BEAN SALAD



Pork 'n' Bean Salad image

THIS RECIPE from my aunt was an immediate hit. I had pork and beans and mayonnaise in the pantry and all the vegetables in my garden. It's wonderful for a picnic or barbecue because it travels well in a cooler and is so colorful. -LaVerne Stetler, Escalon, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 can (16 ounces) pork and beans, drained
1/2 cup chopped tomato
1/2 cup chopped celery
1/4 cup chopped green pepper
3 tablespoons mayonnaise
2 tablespoons chopped onion

Steps:

  • Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

PORK AND BEANS



Pork and Beans image

Here's an updated take on a campfire favorite. Pork chops simmer alongside saucy beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 cup barbecue sauce
2 tablespoons white vinegar
2 tablespoons packed brown sugar
1 can (15 oz) navy beans, drained
2 tablespoons canola or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless center-cut pork chops, about 1/2 inch thick (about 1 1/2 lb)

Steps:

  • In medium bowl, mix barbecue sauce, vinegar, brown sugar and beans; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook about 6 minutes, turning once, until both sides are browned.
  • Reduce heat to medium. Stir in bean mixture. Cook 3 to 5 minutes or until pork is no longer pink in center.

Nutrition Facts : Calories 650, Carbohydrate 61 g, Cholesterol 100 mg, Fat 4, Fiber 11 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 27 g, TransFat 0 g

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

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

ROASTED PORK LOIN WITH BLACK-BEAN AND SWEET-POTATO SALAD



Roasted Pork Loin with Black-Bean and Sweet-Potato Salad image

Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a Pork Club Sandwich that stacks up nicely.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 10

3 pounds center-cut boneless pork loin
4 tablespoons vegetable oil, plus 1 teaspoon, divided
2 teaspoons ground cumin
Coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes, (optional)
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1 can (14 1/2 ounces) black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro (optional)

Steps:

  • Preheat oven to 450, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
  • About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
  • In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.

ZUCCHINI AND WHITE BEAN CAESAR



Zucchini and White Bean Caesar image

Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ small loaf crusty bread (such as country-style, ciabatta, or baguette)
⅔ cup extra-virgin olive oil, divided; plus more for serving (optional)
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
2 large egg yolks*
2 large garlic cloves, finely grated
1 tsp. finely grated lemon zest, plus more for serving
¼ cup fresh lemon juice
3 tsp. Dijon mustard
3 oil-packed anchovy fillets
1½ oz. Parmesan, finely grated, plus more for serving
1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler
1 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry
Lemon wedges (for serving)

Steps:

  • Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
  • Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
  • Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
  • Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
  • Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

PORK AND BEAN SALAD



PORK AND BEAN SALAD image

Categories     Bean     Leafy Green     Side     No-Cook     Quick & Easy

Yield Makes about 8 to 10 servings

Number Of Ingredients 8

2 cans Pork and Beans, drained (don't rinse)
2 or 3 tomatoes, chopped
about 3 to 4 cups lettuce, torn in bite-sized pieces
1 cup chopped celery
1 red onion, sliced in rings
8 oz. shredded cheddar cheese
Bacon bits to taste
Mayonnaise or Salad dressing to make moist and to taste.

Steps:

  • Mix all veggies and beans, then add mayonnaise to make moist. Fold in cheese and bacon bits. Chill.

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