Southwestern Pork Salad

Name: Southwestern Pork Salad
Total time: 900 s
Yield: 6 servings
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

Pork

14Ingredients

┅Calories

15Minutes

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

servings:

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)

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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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