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Southwestern Pork Salad

 Southwestern Pork Salad
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
4 ServingsPrep: 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.
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.

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Southwestern Pork Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.