Southwestern Pork Salad

Southwestern Pork Salad

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 dry 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.

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