Southwest Entrée Salad
This salad mixes pork tenderloin, refried beans and red bell pepper for a hearty salad with a Southwestern kick.
1 1/2 bag Santiago Refried Beans
3 qts. water, boiling
1 lb. jicama, peeled, cut into matchstick-size pieces
2 cups red bell pepper, diced
2 tbsp. cumin, ground
1 tsp. red pepper, ground
2 1/2 cups lime juice
3/4 cup honey
3 cups vegetable oil
12 lbs. mixed spring greens
6 lbs. pork tenderloin, roasted, thinly sliced
1. Cover refried beans with boiling water. Cover and hold 25 mins.
2. Gently stir jicama, peppers and cumin into beans.
3. Combine red pepper, lime juice and honey. Gradually beat in oil. Add salt to taste; reserve.
4. For service: Arrange about 2 cups greens on plate. Surround greens with small “dots” of seasoned refried beans. Top with 3 to 4 slices of pork tenderloin. Drizzle with honey-lime dressing.