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Southwestern Pork Salad |
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Serves: 4
Print this 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
2 cups cooked pork strips
1 (16-ounce) can 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 ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons minced fresh parsley
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.
© Copyright Reiman Publications, 1993-1997
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