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
Reserved Slow Cooker Pulled Pork Tacos
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