Name: Southwestern Pork Salad
Prep time: 15 min
Yield: 4 servings
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

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Southwestern Pork Salad

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

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

Instructions

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.