Southwestern pork salad

Yield: 4 servings

Measure Ingredient
2 cups Cooked pork strips
1 can (16 ounces) kidney beans,
\N \N 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

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

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