Southwestern Pork Salad

As pork producers, we’re proud to cook and serve the delicious meat we raise. This tempting salad is refreshing and colorful. I know your family will enjoy it as much as we do. —SUE CUNNINGHAM PROSPECT, OH PREP: 15 MIN. + CHILLING MAKES: 4 SERVINGS 2 cups cooked pork loin strips 1 can (16 oz.) kidney beans, rinsed and drained 1 medium onion, chopped 1 large green pepper, chopped 1 large tomato, chopped ¹₂ cup sliced ripe olives ¹₄ cup cider vinegar ¹₄ cup canola oil

2 Tbsp. sugar

2 Tbsp. minced fresh parsley 1 tsp. ground mustard 1 tsp. ground cumin 1 tsp. dried oregano ¹₂ tsp. salt

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 salad and refrigerate for 4-6 hours, stirring occasionally. 1¹ ₂ CUPS 450 cal., 22g fat (4g sat. fat), 63mg chol., 675mg sod., 35g carb. (14g sugars, 8g fiber), 29g pro.