Ingredients
2 cups cooked pork loin strips1 can (16 ounces) kidney beans, rinsed and drained1 medium onion, chopped1 large green pepper, chopped1 large tomato, chopped1/2 cup sliced ripe olives1/4 cup cider vinegar1/4 cup canola oil2 tablespoons sugar2 tablespoons minced fresh parsley1 teaspoon ground mustard1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt
Preparation
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 and refrigerate for 4-6 hours, stirring occasionally.
