Mexican Salad Bowl
With the meat prepared the day before from the slow cooker pulled pork tacos, this recipe comes together quickly for a stress-free meal.
Cut: Pork Shoulder
Prep Time: 15 minutes
Cook Time: 20 minutes
Number of Servings: 6
Ingredient
Dressing:
1/2 cup (125 mL) canola oil
1/4 cup (60 mL) freshly squeezed lime juice
1 tsp (5 mL) finely grated lime zest
2 garlic clove, minced
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) chili powder
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Salad:
2 cups (500 mL) cooked white rice
1 can (12 oz/341 mL) corn kernels, drained and rinsed
2 cups (500 mL) cherry tomato, halved
1 can (19 oz/540 mL) black beans, rinsed and drained
6 cups (1.5 L) leaf lettuce, shredded
3 limes, quartered
3 avocado, peeled, pitted, halved and sliced
Directions:
Cook rice according to package directions.
For dressing: Add ingredients to a mason jar and shake well until blended. Leave in the refrigerator until ready to use.
To assemble salad: In six bowls, arrange rice, corn, tomato, black beans, leaf lettuce and reserve slow cooker pulled pork in sections. Drizzle with dressing and serve.
Nutritional Analysis:
YIELD:
6 servings.
SERVING SIZE:
Per 2 1/4 cups (560 mL) serving.
| Per Serving | |
|---|---|
| Calories | 720 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Cholesterol | 75 mg |
| Carbohydrates | 60 g |
| Fiber | 17 g |
| Sugars | 12 g |
| Protein | 36 g |
| Sodium | 820 mg |
| Potassium | 1615 mg |
Source: SaskPork
