April 17, 2024

Spring nights and savory bowls, try this protein bowl featuring a 3 bean salad. Kidney, Great Northern and Black Beans give this bowl a nice kick.

INGREDIENTS

PULLED PORK

• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tsp ground mustard
• 1 tsp garlic salt
• 1 tbsp agave syrup
• 1 tbsp apple cider vinegar
• 2 lbs pork tenderloin

3 BEAN SALAD

• 15 oz cooked and drained black beans
• 15 oz cooked and drained great northern beans
• 15 oz cooked and drained dark red kidney beans
• 1 15 oz can whole kernel corn
• 1/2 cup finely diced red onions
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely chopped cilantro
• 1 lime
• Salt and pepper

TOPPINGS

• halved grape tomatoes
• 5 lime wedges
• 1/4 cup fresh finely chopped cilantro leaves
• 1/2 cup store bought salsa
• 1 cup roasted chickpeas

INSTRUCTIONS

PULLED PORK

1. Mix chili powder, onion powder, cumin, ground mustard, and garlic salt together in a small bowl. Rub all over pork roast.
2. Place pork in either a slow cooker or an instant pot. Add agave syrup and apple cider vinegar to the pot, just put it on top of the pork.
3. Cook in slow cooker for 4-6 hours, or in an instant pot on the meat setting, for 80 minutes, with the setting at sealed.
4. When finished cooking, remove from pot and shred.
5. Return to pot to stir in liquid, so it gets all flavored, then strain in a strainer so the liquid is removed.
6. Set aside.

3 BEAN SALAD

1. Combine the three types of beans. If you use beans from a can, drain and rinse them before combining. If cooking from dry, make sure they are cooled and drained before combining.
2. Drain whole kernel corn and add to the beans.
3. Finely dice red onion and green bell pepper and add to the bean salad. Along with chopped cilantro.
4. Squeeze lime over bean salad.
5. Mix everything from the bean salad together, and add salt and pepper to taste.
6. Serve by plating 1 cup bean salad, 1/2 cup pulled pork, a handful of halved grape tomatoes, cilantro, and dressing in a bowl, and top with roasted chick peas for texture and crunch.
7. If using for meal prep, put 1 cup of bean salad mix in each bowl, along with 1/2 a cup of pulled pork, and 1/4 cup roasted chick peas.
8. In a separate container put in grape tomatoes, fresh cilantro, and a lime wedge. And in a second little container put 1 Tbs of prepared creamy avocado salsa verde dressing.
9. When ready to eat, heat pulled pork and 3 bean salad (don't worry it is good when warm). Then top with tomatoes, cilantro, lime juice, and the prepared creamy avocado salsa verde dressing.
10. Enjoy

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