Press enter to see results or esc to cancel.

Southwestern Pork Salad recipe

Use leftover roast for this flavorful salad.Good for a potluck or picnic. Young chefs can help mix the saladand the dressing. Serve in bread bowls or with breadsticks.

Recipe: Southwestern PorkSalad

2 cups (about 1 pound) roasted pork loin,cut into 1/2-inch cubes
1 (16-ounce) can kidney beans, drained and rinsed (garbanzo orpinto beans may be substituted)
1 (3-ounce) can pitted black olives, drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
2 tablespoons granulated sugar
1/4 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon cumin
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon salt or to taste
2 tablespoons chopped parsley

  • Mix pork, kidney beans, olives, onion,green pepper and tomato in a large bowl.
  • Combine the remaining ingredients in ajar; shake to mix.
  • Pour dressing over pork mixture, tossand refrigerate several hours, stirring occasionally.
  • Serve on lettuce-lined plates, if desired.

    Makes 6 servings.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Southwest Pulled Pork Salad Recipe

    If the Southwestern PorkSalad recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    This was fabulous!! The only thing I did different was I added half a cup of italian dressing and omitted the onions. It was delicious! We actually used it as a topping for taco salads, using your crockpot pork carnitas recipe for the meat. Thanks for the wonderful recipes!! Hi Gina, these recipes are incredible, thank you for sharing with us! I have made 3 so far this week, the cilantro lime shrimp, lime rice and stuffed zucchine. All have been delish! For this recipe, do I use the whole scallion or just a scallion stalk ? Thanks!

    Leave a Comment