Mexican Pork Salad
15 minutes
This super easy, no-cook recipe is perfect for warm summer days when you don't feel like slaving over a hot stove! Use leftover roast pork or buy sliced roast pork from the delicatessen.
1 person made this
Ingredients
- 75g chargrilled red capsicum, thinly sliced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 (400g) can red kidney beans, rinsed, drained
- 1 (125g) can corn kernels, rinsed, drained
- 1/3 cup chopped fresh coriander
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 300g sliced roast pork, shredded
- 60g corn chips, lightly crushed
- 1/4 cup tomato salsa
- 1/4 cup sour cream
Directions
Preparation:15min ›
Ready in:15min
- Place the capsicum, avocado, onion, beans, corn and coriander in a bowl. Toss to combine. Drizzle salad with the oil and lime juice. Toss to combine.
- Divide salad among serving plates. Top with the pork and corn chips. Serve salad dolloped with the salsa and sour cream.
TIP:
Tip: Pork can be replaced with shredded BBQ chicken.
