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Southwestern Pork Salad

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
  • Makes
    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

Directions

  • 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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