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Southwestern Pork Salad

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups (about 1 pound) roasted pork loin, cut into 1/2-inch cubes

  2. 1 (16-ounce) can kidney beans, drained and rinsed (garbanzo or pinto beans may be substituted)

  3. 1 (3-ounce) can pitted black olives, drained

  4. 1/2 cup chopped onion

  5. 1/2 cup chopped green pepper

  6. 1 large tomato, peeled, seeded and chopped

  7. 2 tablespoons granulated sugar

  8. 1/4 cup cider vinegar

  9. 1/4 cup vegetable oil

  10. 1/2 teaspoon dry mustard

  11. 1/2 teaspoon cumin

  12. 1/2 teaspoon oregano leaves, crushed

  13. 1/4 teaspoon salt or to taste

  14. 2 tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. Mix pork, kidney beans, olives, onion, green pepper and tomato in a large bowl.

  2. Combine the remaining ingredients in a jar; shake to mix.

  3. Pour dressing over pork mixture, toss and refrigerate several hours, stirring occasionally.

  4. Serve on lettuce-lined plates, if desired.

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