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


    • 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

    Preparation:15min  ›  Ready in:15min 

    1. 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.
    2. Divide salad among serving plates. Top with the pork and corn chips. Serve salad dolloped with the salsa and sour cream.


    Tip: Pork can be replaced with shredded BBQ chicken.

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