Southwestern Pork Salad Recipe

Southwestern Pork Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio

This recipe is:

Contest Winning

Quick

[X]

Rate Southwestern Pork Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southwestern Pork Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

2 cups cooked pork loin strips
1 can (16 ounces) kidney beans, rinsed and drained
1 medium onion, chopped
1 large green pepper, chopped
1 large tomato, chopped
1/2 cup sliced ripe olives
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons minced fresh parsley
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt

Directions

In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 450 calories, 22 g fat (4 g saturated fat), 63 mg cholesterol, 675 mg sodium, 35 g carbohydrate, 8 g fiber, 29 g protein.

Originally published as Southwestern Pork Salad in Taste of Home February/March 1995, p25

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts