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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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. Yield: 4 servings.
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