Warm Mexican Salad

Serves: 6
Prep time: 30 min
Cook time: 40 min


  • 2 Mexican BBQ Boneless Pork Loin Filet
  • 4 cups (1 L) of corn kernel
  • 2 bell peppers (green, red or orange), cubed
  • 1 large red onion, cubed
  • 1 tablespoon (15 mL) or olive oil
  • Salt and fresh ground pepper
  • 1 cup (250 mL) of cucumber, seeded and cut into pieces
  • 1/2 cup (125 mL) of sour cream
  • 3 tablespoons (45 mL) of fresh chopped dill
  • 8 cups (2 L) of crispy lettuce (iceberg, romaine, etc.), thinly sliced
In This Recipe


  1. Preheat barbecue to medium-high heat.
  2. Combine the corn, peppers and onions with the oil and season to taste. Transfer the corn mixture to an aluminum dish and cook for 15 to 20 minutes, stirring several times.
  3. Cook the loin filets for 15 to 17 minutes. Let stand for at least 5 minutes before slicing.
  4. During cooking, combine the cucumber and cream and puree using a mixer or immersion blender to make a creamy vinaigrette. Season to taste.
  5. Serve the roasted vegetables and sliced pork on the lettuce, and top with the vinaigrette and dill garnish.

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