Lettuce (romaine, ice berg, whatever suits your fancy)
Tomatoes (again whatever type you have, just sliced or diced)
1 Jar Salsa
1 Can Corn, rinsed and drained
1 Can Black Beans, rinsed and drained
Pork Tenderloin, about 2 lbs.
Rinse pork and liberally season with the fajita seasoning. Either grill outdoors (usually about 20 minutes or so. I have to admit. . .I'm not a big griller, so I just use the oven), or bake @ 425 degrees for 25-30 minutes (I always just use my meat thermometer to make sure it is done).
While the pork is cooking, make the "dressing". It really isn't a dressing, but does the trick to make the salad moist and jell the flavors together. Basically mix the corn, black beans and salsa. Snip a little cilantro into the mix, stir and set aside. Now shred the lettuce, slice up the tomatoes, onions and avocado into the salad. When the pork is done, cut the meat into about 1/2 in. thick pieces.
To build the actual salad, put the lettuce mixture on your plate. Next comes the pork. Now top with the corn and black bean salsa mixture. (I like to build individual salads, so you can save the left overs for lunch the next day. I'm just not found left over salads. The lettuce gets too wilted for me once you put the dressing on top.) There you have it, Tami's version of the Southwestern Inspired Pork Salad.
Okay, now I've shared a couple of my favorite summer recipes. Jody Blue started this by blogging about a family favorite at her house, just click here to check it out. My challenge to all of you is this: either leave me a favorite recipe that is easy and quick for summer in the comments, or post it on your blog. If you post it on your blog, please leave me a note so I can stop by to check it out.
I can't wait for your recipes. Now don't be shy. Won't I feel foolish if no one plays along??? You have to admit, this is a clever way to cure my cooking blahs