To prepare the ingredients, zest and juice the lime. Peel and crush the garlic. Shuck the corn and remove the kernels. Finely chop the red onion and dice the tomato. Drain and rinse the red kidney beans. Lastly, pick the parsley leaves.

Combine half of the lime zest and half of the lime juice in a medium bowl with the garlic, Cajun spice mix and a good grind of salt and pepper. Add the pork loin steaks and rub the marinade into the flesh. Set aside at room temperature to marinate for at least 15 minutes.

Meanwhile, heat half of the olive oil in a medium frying pan over a medium heat. Add the corn kernels and red onion, and cook, stirring, for 2 minutes or until just tender. Add the red kidney beans to the pan and cook, stirring, for 1 minute or until warmed through (take care not to break up the beans). Add the tomato and remaining lime zest and juice and toss to combine. Then, remove the contents from the pan and place them in a large bowl. Stir through the parsley and season to taste with salt and pepper. Cover loosely with foil to keep warm.

Heat remaining olive oil in the same frying pan over a medium-high heat. Add the pork and cook for about 2-3 minutes on each side, or until cooked through (pork can be served a little on the pink side).

Divide the confetti bean salad among plates and serve with the smoky Cajun pork. Enjoy!