Southwestern Pork Salad

Pork
Southwestern Pork Salad
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.
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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.