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Description
Use leftover roast for this flavorful salad. Good for a potluck or picnic. Young chefs can help mix the salad and the dressing. Serve in bread bowls or with breadsticks.
Ingredients
US|METRIC
6 SERVINGS
- 2 cups roasted pork loin (about 1 pound, cut into 1/2-inch cubes)
- 16 oz. kidney beans (drained and rinsed, OR garbanzo OR pinto beans)
- 3 oz. black olives (pitted, drained)
- 1/2 cup onions (chopped)
- 1/2 cup green bell pepper (chopped)
- 1 large tomato (peeled, seeded and chopped)
- 2 Tbsp. sugar
- 1/4 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 tsp. dry mustard
- 1/2 tsp. cumin
- 1/2 tsp. oregano leaves (crushed)
- 1/4 tsp. salt (or to taste)
- 2 Tbsp. parsley (chopped)
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Directions
- Mix pork, kidney beans, olives, onion, green pepper and tomato in a large bowl. Combine the remaining ingredients in a jar; shake to mix. Pour over pork mixture, toss and refrigerate several hours, stirring occasionally.
- Serve on lettuce-lined plates, if desired.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium230mg10% |
| Potassium280mg8% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C70% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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