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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 24 2012

Dinner For Two - Southwest Pork and Bean Salad

    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

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.