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Southwest Pork and Bean Salad

By: Lynn Biscott

"'This salad is tasty on its own,' writes Lynn Biscott of Toronto, Ontario, 'but we also like it as a filling for tacos or tortillas.'"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 cup cubed cooked pork
1/2 medium red bell pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed and drained
1/4 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Lettuce Leaves

Directions

In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, water, oil, garlic, salt, pepper and hot pepper sauce. Pour over pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired.

Footnotes

Nutritional Analysis: 1-1/4 cups equals 336 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 453 mg sodium, 29 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.