SOUTHWEST PORK AND BEAN SALAD

Southwest Pork and Bean Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 cup cubed cooked pork
1/2 medium sweet red 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, optional

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 453mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges