Southwestern pork salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked pork strips |
| 1 | can | (16 ounces) kidney beans, |
| Rinsed and drained | ||
| ½ | cup | Sliced, ripe olives |
| 1 | each | Medium onion, chopped |
| 1 | large | Green pepper, chopped |
| 1 | large | Tomato, chopped |
| 2 | tablespoons | Sugar |
| ¼ | cup | Cider vinegar |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Dried oregano |
| 2 | tablespoons | Minced fresh parsley |
Directions
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.
Herd o' One, =-]Buffalo[=-
Submitted By WILLIAM PEARSON On 02-03-95