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

Southwestern Pork Salad

2 cups (about 1 pound) roasted pork loin, cut into 1/2-inch cubes
1 (16-ounce) can kidney beans, drained and rinsed (garbanzo or pinto 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

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

Makes 6 servings.

Recipe provided courtesy of Pork, The Other White Meat.