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).

Nutrition Information

255 Calories

31g Carbohydrates

17g Protein

764mg Potassium

3g Fiber

12g Sugar

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