Tuscan Pork and Bean Salad

Tuscan Pork and Bean Salad

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: 4

Salad can be more than just a side dish. This pork and bean salad makes a delicious lunch or light dinner. Serve this salad with wedges of fresh focaccia bread or dinner rolls. This recipe is sponsored by the National Pork Board.


  • 2 cooked Balsamic Pork Chops, cut into 1/2-inch cubes
  • 1 10-ounce package Mediterranean greens (such as escarole, endive, radicchio)
  • 1 15 1/2-ounce can cannellini or Great Northern beans, rinsed and drained
  • 1 4-ounce jar pimiento strips
  • 2 ripe tomatoes, cubed
  • 1 14-ounce can artichoke hearts, drained and quartered
  • 1/4 cup sliced green onion
  • 1/2 cup Italian dressing
  • 1/4 cup grated Parmesan cheese


  1. Use the leftovers from <a href="http://sheknows.com/recipes/recipe/balsamic-pork-chops-1">Balsamic Pork Chops</a>.
  2. In shallow serving bowl toss together all ingredients, except for the parmesan cheese, with dressing.
  3. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.


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