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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Baja Black Beans, Corn, and Rice

Baja Black Beans, Corn, and Rice: Main Image

Quick Facts

Servings: 6
A south of the border blend of textures and flavors. Serve hot as a main dish or side dish with grilled meat or chicken.

Ingredients

  • 6 cups brown rice, cooked
  • 1 2/3 cups black beans, (one 15-ounce can), rinsed and drained
  • 1 2/3 cups corn, (one 15-ounce can), drained
  • 4 fresh tomatoes, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeno chile pepper, seeded and diced
  • 2 Tbs fresh lime juice
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 dashes hot sauce

Directions

  • Cook brown rice.
  • In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper, and hot sauce.
  • To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. Stir together before eating.

Nutrition Facts

Calories 352
  Calories from Fat 43 (12%)
(7%)Total Fat 5g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(17%)Sodium 420mg
(13%)Potassium 472mg
Total Carbohydrate 68g
(38%)Dietary Fiber 10g
Sugars 4g
Sugar Alcohols 0g
(22%)Protein 11g
* 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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