Taste of Home
Southwestern Pork Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 4 servings.
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
Ingredients
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2 cups cooked pork loin strips
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1 can (16 ounces) kidney beans, rinsed and drained
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1 medium onion, chopped
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1 large green pepper, chopped
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1 large tomato, chopped
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1/2 cup sliced ripe olives
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1/4 cup cider vinegar
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1/4 cup canola oil
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2 tablespoons sugar
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2 tablespoons minced fresh parsley
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1 teaspoon ground mustard
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon salt
Directions
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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.
Nutrition Facts
1-1/2 cups: 450 calories, 22g fat (4g saturated fat), 63mg cholesterol, 675mg sodium, 35g carbohydrate (14g sugars, 8g fiber), 29g protein.
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