This dinner made me feel like summer since I make corn salads often in the summer months. The rub on the pork chops added flavor and it paired well with the corn salad.

Ingredients:

Pork Chops-

6 boneless pork chops

1 tablespoon olive oil (I used a habanero infused oil)

2 teaspoons paprika

1 teaspoon salt

1 tablespoon brown sugar

1/2 teaspoon ground black pepper

toppings: salsa, avocado, plain Greek yogurt, lime

Black Bean and Corn Salad

1 can black beans rinsed and drained

1 can southwest corn drained

1 bell pepper diced

1 cup cherry tomatoes

1 lime zested and juiced

1 tablespoon chili lime seasoning

Directions:

Black Bean and Corn Salad–

1. Add black beans, corn, peppers, and tomatoes to a medium bowl and mix together.
2. Sprinkle lime zest and drizzle lime juice over the mixture. Stir to combine.
3. Sprinkle chili lime seasoning and mix together.
4. Refrigerate until ready to serve.

Pork Chops-

1. Mix paprika, salt, pepper, and brown sugar in a small bowl.
2. Use a brush to coat the pork chops with olive oil on both sides.
3. Sprinkle the rub on both sides of the pork chops and allow it to soak in before grilling.
4. Grill pork chops for 5-6 minutes on both sides.
5. Allow pork chops to rest before serving.
6. To serve place over black bean salad and add desired toppings.