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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

3+3 Bean Salad

3+3 Bean Salad: Main Image

Quick Facts

Servings: 16
Prep Time: 15 min.
A colorful bean medley tossed in a tangy ginger dressing.

Ingredients

  • 1 16 oz can green beans, drained
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can garbanzo beans, drained and rinsed
  • 1 15 oz can great Northern or navy beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1/4 cup green onions (tops included), sliced
  • Ginger Dressing1/2 cup canola oil
  • 3/4 cup apricot preserves
  • 1/3 cup cider vinegar or rice wine vinegar
  • 1/4 cup sugar
  • 1 tsp ground ginger

Directions

  • Mix the oil, apricot preserves, vinegar, sugar, and ground ginger together; set aside.
  • Put the drained beans and onion in a large bowl with a cover; add the dressing and mix. Cover and refrigerate.
  • Turn the bowl over occasionally during the first few hours to mix the dressing and ingredients. Serve cold.

Nutrition Facts

Calories 237
  Calories from Fat 67 (28%)
(12%)Total Fat 8g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(24%)Sodium 565mg
(10%)Potassium 352mg
Total Carbohydrate 37g
(29%)Dietary Fiber 7g
Sugars 14g
Sugar Alcohols 0g
(15%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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