This hearty bean salad is packed with vibrant colors and contrasting textures.
This recipe makes one extra cutlet, which can be refrigerated for another use (see Associated Recipe).
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.
of the dressing aside.
Preheat grill to medium-high.
Oil the grill rack (see Tip).
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.
To make ahead
Refrigerate salad (Step 2) for up to 2 days.
(Omit cilantro, if using, and add it just before serving.)
Do not use cooking spray on a hot grill.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
