Southwestern Pork Salad

Name: Southwestern Pork Salad
Total time: 15 min
Yield: 6
Ingredients: 2 cups roasted pork loin about 1 pound, cut into 1/2-inch cubes; 16 ounces kidney beans drained and rinsed, OR garbanzo OR pinto beans; 3 ounces black olives pitted, drained; 1/2 cup onions chopped; 1/2 cup green bell pepper chopped; 1 large tomato peeled, seeded and chopped; 2 tablespoons sugar; 1/4 cup cider vinegar; 1/4 cup vegetable oil; 1/2 teaspoon dry mustard; 1/2 teaspoon cumin; 1/2 teaspoon oregano leaves crushed; 1/4 teaspoon salt or to taste; 2 tablespoons parsley chopped

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Description

Use leftover roast for this flavorful salad. Good for a potluck or picnic. Young chefs can help mix the salad and the dressing. Serve in bread bowls or with breadsticks.

Ingredients

US|METRIC

6 SERVINGS

2 cups roasted pork loin (about 1 pound, cut into 1/2-inch cubes)

16 oz. kidney beans (drained and rinsed, OR garbanzo OR pinto beans)

3 oz. black olives (pitted, drained)

1/2 cup onions (chopped)

1/2 cup green bell pepper (chopped)

1 large tomato (peeled, seeded and chopped)

2 Tbsp. sugar

1/4 cup cider vinegar

1/4 cup vegetable oil

1/2 tsp. dry mustard

1/2 tsp. cumin

1/2 tsp. oregano leaves (crushed)

1/4 tsp. salt (or to taste)

2 Tbsp. parsley (chopped)

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Directions

Mix pork, kidney beans, olives, onion, green pepper and tomato in a large bowl. Combine the remaining ingredients in a jar; shake to mix. Pour over pork mixture, toss and refrigerate several hours, stirring occasionally.
Serve on lettuce-lined plates, if desired.

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Southwestern Pork Salad

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