Black Bean-Mandarin Salad with Sliced Pork and Cilantro

Salty black beans pair nicely with sweet mandarin oranges, especially when the two are tossed together in a lime-and-cumin infused salad.

This salad is also excellent with leftover chicken and shrimp.

Prep Time: 10 to 15 minutes

Ingredients1 11-ounce can mandarin oranges in light syrup

1 15-ounce can black beans, rinsed and drained

¼ cup diced red onion

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 teaspoon Dijon mustard

1 teaspoon ground cumin

¼ cup chopped fresh cilantro

Salt and freshly ground black pepper

6 cups torn or chopped lettuce leaves

2 reserved cooked pork chops, sliced into thin strips (or 2 cups sliced cooked pork or chicken)
Preparation1. Reserve 2 tablespoons syrup from the oranges, then drain the oranges, and put them in a medium bowl. Add the black beans and red onion.

2. In a small bowl, whisk together the reserved mandarin orange syrup, the olive oil, lime juice, Dijon mustard, and cumin. 

3. Pour the mixture over the black bean mixture and stir to combine (stir gently to prevent breaking up the mandarin orange slices). 

4. Fold in the cilantro and season to taste with salt and pepper.

5. Arrange the lettuce on individual plates. Top with the bean mixture and pork slices. Serve chilled or at room temperature.

Serves 4

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