Combine the first 12 ingredients in a bowl. Keep salad in the fridge until needed. Preheat an indoor or outdoor grill to medium-high. Season the pork with salt and pepper. Lightly oil the bars of the grill. Grill the chops 3 to 4 minutes per side, or until cooked through. Set the grilled chops on plates. Gently toss the salad again and serve alongside the pork.
Recipe Options: Instead of pork chops, grill 4 boneless, skinless chicken breasts, or 8 boneless, skinless chicken thighs, and serve them with the black bean salad. To make the salad spicier, finely chop a jalapeno pepper and toss it into the salad with the other vegetables. Instead of black beans, use chickpeas or white kidney beans, rinsed and drained well, as the base for the salad.