Southwestern Pork Salad Recipe

5 1
Southwestern Pork Salad Recipe
Southwestern Pork Salad Recipe photo by Taste of Home
Publisher Photo

Southwestern Pork Salad Recipe

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5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 each: 450 calories, 22g fat (4g saturated fat), 63mg cholesterol, 675mg sodium, 35g carbohydrate (14g sugars, 8g fiber), 29g protein.

  • 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
  1. 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.
Originally published as Southwestern Pork Salad in Taste of Home February/March 1995, p25

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