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Southwestern Pork Salad Recipe

Southwestern Pork Salad 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
TOTAL TIME: Prep: 15 min. + chilling YIELD:4 servings


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


  • 1. In a large bowl, toss pork, beans, olives, onion, green pepper and tomato. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over pork mixture; toss gently. Cover and refrigerate for 4-6 hours, stirring occasionally. Yield: 4 servings.

Nutritional Facts

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

Reviews for Southwestern Pork Salad

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Reviewed Nov. 5, 2017

"Excellent recipe. I use green olives rather than black. You can made it with whatever veggies you want."

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