Salads · Southern · 25 min
Pork Chop & Pinto Bean Salad (Cowboy Caviar) with Cilantro Dressing
- 25 min
- 2–6 servings
- 658 kcal / serving
This pork chop and pinto bean salad pairs juicy chops with a bright cilantro-lime bean mix for a satisfying weeknight dinner. Crunchy vegetables mingle with creamy avocado for a lively, balanced bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ small bunchcilantro
- ½green bell pepper
- ½jalapeño pepper
- 1lime
- 1 (15 oz) canpinto beans
- 2pork chops, boneless
- 1shallot
- 1tomato
- limes
- shallots
- tomatoes
- avocados
- green bell peppers
- jalapeño peppers
- red onion
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, honey, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ small bunchcilantro
- ½green bell pepper
- ½jalapeño pepper
- 1lime
- 1shallot
- 1tomato
- limes
- shallots
- tomatoes
- avocados
- green bell peppers
- jalapeño peppers
- red onion
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- 1 (15 oz) canpinto beans
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| green bell pepper | ½ | 1 | 1 ½ |
| jalapeño pepper | ½ | 1 | 1 ½ |
| lime | 1 | ||
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| pork chops, boneless | 2 | 4 | 6 |
| shallot | 1 | 2 | |
| tomato | 1 | 2 | 3 |
| limes | 2 | 3 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Season the pork chops on both sides and set them aside.
- Drain the pinto beans and let them rest in a colander to finish draining.
- In a medium bowl, whisk lime juice, olive oil, honey, and the spices to form the dressing.
- Heat a nonstick skillet over medium-high and add a thin layer of oil.
- Sizzle the seasoned chops in the hot pan until golden and cooked through, about 3–4 minutes per side; transfer to a plate to rest.
- Mince the shallot and cilantro; place in the dressing bowl and stir.
- Seed and finely chop the jalapeño, then add to the dressing; season with salt as needed.
- Dice the bell pepper and tomato, then fold into the dressing along with the remaining ingredients and the beans; mix to combine.
- Dice the avocado and fold it into the salad, then plate with the pork chops for serving.
Two tips
- Prep the chopped vegetables ahead of time and store in the refrigerator for a quick assembly.
- Swap cilantro dressing by using parsley and lime juice, keeping the same oil and honey balance for a fresh twist.
Nutrition per serving
- Calories
- 658 kcal
- Protein
- 43 g
- Carbs
- 44 g
- Fat
- 37 g
- Fiber
- 13 g
- Sodium
- 415 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.