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
Steps to Make It:
Step 1: In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients.
Step 2: Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.
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