Pork-And-Rice Salad With Spicy Tomato Dressing

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Southern Living


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1 1/2 pounds deli-roasted pork tenderloin, cut into strips*

2 cups cooked white rice, chilled

2 (15-ounce) cans black beans, rinsed and drained

1 (15.25-ounce) can whole kernel corn, drained

1 1/2 cups (6 ounces) shredded colby-Jack cheese

1 small red onion, chopped

2 teaspoons sugar

2 tablespoons fresh lime juice

1 ripe avocado, chopped

1/2 cup chopped fresh cilantro, divided

1 tablespoon Cajun seasoning

Spicy Tomato Dressing

8 romaine lettuce leaves

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