Shredded Pork Salad with Cilantro Lime Rice and Black Beans
I love this salad for dinner or lunch. Refreshing and fairly easy to make, this salad will be your new favorite go-to. The dressing is one I make often for many salads.
Ingredients
2 pounds cooked, shredded pork
2 cup long grain rice, rinsed
1 small onion, diced
4 1/2 cups chicken stock
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice
3 cups cooked black beans
4 large flour burritos
6 cups chopped lettuce
For the Dressing:
3-4 tbsp prepared Ranch mix
1 cup mayonnaise
1/2 cup milk
1 bunch cilantro
1 jalapeño, seeds removed
1/3 cup prepared salsa verde
Instructions
1
Slow roast a pork roast until it reaches 195 degree’s internally. Allow to cool and shred the roast. Set aside until ready to use.
2
To make the cilantro lime rice, throughly rinse the rice to remove unwanted starches. Heat a large pan on the stove and add just enough olive oil to lightly coat the bottom of the pan. Saute the onion in the pan until fragrant, add the rinsed rice to the pan and “fry” the rice for couple of minutes. Pour the chicken stock into the pan, cover, reduce heat and simmer until all the liquid has been absorbed in the rice and the rice is cooked.
3
Using a fork, fluff the rice and add the chopped cilantro and fresh lime juice to the rice carefully mixing it into the rice until incorporated, set aside until ready to assemble salad.
4
To assemble the salad, add a large flour tortilla to a bowl followed by rice and beans, shredded pork and chopped lettuce. For garnish top with fried corn tortilla strips, diced tomatoes, shredded cheese, queso fresco and drizzle with cilantro Ranch dressing.
5
To make the dressing, add the Ranch mix to a blender with the mayonnaise, milk, cilantro, jalapeño (or other pepper of choice) and the salsa verde blending until incorporated.
6
Season your salad as needed (salt and pepper) and enjoy.
Tags:
chefbryan
