Grilled Pork, Tomato, Frisee, and Black Bean Salad with Chipotle Citrus Dressing

1. 1

   Prepare grill

2. 2

   Mince enough chipotles to measure 2 teaspoons.

3. 3

   In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth.

4. 4

   Dressing may be made 1 day ahead and chilled, covered.

5. 5

   Cut enough corn from cobs to measure 1 cup.

6. 6

   In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes.

7. 7

   In a colander drain corn and rinse under cold water to stop cooking.

8. 8

   Pat corn dry and cut tomatoes and radishes into 1/4-inch dice.

9. 9

   Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

10. 10

    Pat pork dry and season with salt and pepper.

11. 11

    Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155F., 15 to 20 minutes.

12. 12

    (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.)

13. 13

    Let pork stand 5 minutes and thinly slice.

14. 14

    Chop frisee and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.

15. 15

    Just before serving, toss salad with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.