Southwestern Pork Salad
Pork
0
14
160
15
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
- 2 cups pork loin roast (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)
Directions
- 1Mix 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.
- 2Serve on lettuce-lined plates, if desired.
NutritionView more
160Calories
Sodium10%DV230mg
Fat18%DV12g
Protein10%DV5g
Carbs4%DV12g
Fiber4%DV1g
PER SERVING *
| Calories160Calories from Fat110 |
| % DAILY VALUE* |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium230mg10% |
| Potassium280mg8% |
| Protein5g10% |
| Calories from Fat110 |
| % DAILY VALUE* |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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