Pork and Black Bean Salad = The Cure for Monday Night Dinner

Last night I had 2 problems I needed to cure in order to make dinner for Mr. Bee and I:

1. What to eat on a hot summer night that won't make the apartment warmer than it already is
2. What to do with small cuts of pork that won't dry them out
3. My fridge was almost empty and I only had a few ingredients to choose from
   

Inspired by a recent black bean salad recipe I read in a cook book, I came up with Cajun Grilled Pork over black bean salad and mixed greens.

Ingredients:

• Small cuts of pork
• Cajun seasoning
• Mixed greens
• 1 can of black beans
• 1 tomato (diced)
  
• Corn
  
• Quarter of a lemon
  
• Olive oil
• Salt, Pepper, Garlic Powder, Onion Powder

First, I rubbed the Cajun seasoning into the pork with a little bit of Olive Oil and let it rest while I made the black bean salad. Just rinse the beans and put them in a bowl with the corn and tomato. I only had frozen corn so I heated it up in the microwave and chilled it slightly in the fridge before adding. Squeeze the lemon over everything and add some olive oil along with salt, pepper, garlic and onion powder. I have no idea how much of everything I put in so season to taste. Mix it altogether and place in the fridge until ready to serve.

Throw the pork on the George Foreman for 6-8 minutes and then let rest on a cutting board. I always seem to overcook pork on a skillet or oven, but the George Foreman is the right man for the job as long as I take the pork off in time. Put some mixed greens on a plate, spoon the black bean salad over the top and once the pork has rested, cut it into strips and add on top of the black bean salad for easy consumption.

It was so delicious, filling, and light! Next time I think I'll add fresh cilantro or green onions to the black bean salad.