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Pulled Pork Mexican Salad
Pulled Pork Mexican Salad Pulled Pork Mexican Salad

Pulled pork mexican salad

Filed under: Comfort food, Dinner, Game night



preparation time

00:25 25min

00:30 30min

00:30 30min

00:40 40min


Cooking time

00:10 10min

00:10 10min

00:10 10min

00:10 10min



As amazing as it sounds, there's leftover pulled pork in the fridge! Quick, combine it with some red kidney beans and kernels of sweet corn for an incredibly tasty salad.

ingredients

  • 1/2 pack (200 g) Olymel BBQ pulled pork
  • 15 ml (1 tablespoon) red wine vinegar
  • 1/2 cup kernel corn
  • to taste lime juice
  • 1/2 cup mixed beans, cooked and drained
  • 1 clove garlic, chopped
  • 2 3/5 ml (1/2 teaspoon) cumin
  • 15 ml (1 tablespoon) fresh coriander, chopped
  • 1/2 cup rice, cooked
  • 1/2 cup black beans, cooked and drained
  • 6 cherry tomatoes, cut in two
  • 1/2 green pepper, sliced in very fine strips
  • 1/2 red pepper, diced
  • 1/4 red onion, finely diced
  • 4 lettuce leaves
  • 1 pack (400 g) Olymel BBQ pulled pork
  • 30 ml (2 tablespoon) red wine vinegar
  • 1 cup kernel corn
  • to taste lime juice
  • 1 cup mixed beans, cooked and drained
  • 2 cloves garlic, chopped
  • 5 ml (1 teaspoon) cumin
  • 30 ml (2 tablespoon) fresh coriander, chopped
  • 1 cup rice, cooked
  • 1 cup black beans, cooked and drained
  • 12 cherry tomatoes, cut in two
  • 1 green pepper, sliced in very fine strips
  • 1 red pepper, diced
  • 1/2 red onion, finely diced
  • 8 lettuce leaves
  • 1 1/2 packs (600 g) Olymel BBQ pulled pork
  • 45 ml (3 tablespoon) red wine vinegar
  • 1 1/2 cups kernel corn
  • to taste lime juice
  • 1 1/2 cups mixed beans, cooked and drained
  • 2 cloves garlic, chopped
  • 7 ml (1/2 tablespoon) cumin
  • 30 ml (2 tablespoon) fresh coriander, chopped
  • 1 1/2 cups rice, cooked
  • 1 1/2 cups black beans, cooked and drained
  • 18 cherry tomatoes, cut in two
  • 1 1/2 green peppers, sliced in very fine strips
  • 1 1/2 red peppers, diced
  • 1/2 red onion, finely diced
  • 12 lettuce leaves
  • 2 packs (800 g) Olymel BBQ pulled pork
  • 60 ml (4 tablespoon) red wine vinegar
  • 2 cups kernel corn
  • to taste lime juice
  • 2 cups mixed beans, cooked and drained
  • 3 cloves garlic, chopped
  • 10 ml (2 teaspoon) cumin
  • 45 ml (3 tablespoon) fresh coriander, chopped
  • 2 cups rice, cooked
  • 2 cups black beans, cooked and drained
  • 24 cherry tomatoes, cut in two
  • 2 green peppers, sliced in very fine strips
  • 2 red peppers, diced
  • 1 red onion, finely diced
  • 16 lettuce leaves
  • 1 package Olymel BBQ Pulled Pork, 400g
  • 8 large leaves of lettuce
  • 12 cherry tomatoes, cut in two
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup rice, cooked
  • 1 cup black beans, cooked
  • 1 cup mixed beans, cooked
  • 1 cup kernel corn
  • ½ cup olive oil
  • 2 cloves of garlic, minced
  • 30 ml (2 tbsp. wine vinegar
  • Juice of 2 limes
  • 1 tsp. cumin
  • 2 tbsp. coriander, minced
  • Freshly ground salt and pepper, to taste
  • A few drops of tabasco, to taste (optional)

To make your recipe easier, use store-bought beans.

instructions

  1. In a large bowl, thoroughly mix all ingredients except for pulled pork and lettuce and set aside.
  2. Cook pulled pork following instructions on packaging and keep warm.
  3. Divide lettuce leaves into four bowls or over four plates, add Mexican salad mix at their centre and finish with pulled pork.