Ingredients: 

2 cups cooked pork loin strips

1 can (16 ounces) kidney beans, rinsed and drained

1 medium onion, chopped

1 large green pepper, chopped

1 large tomato, chopped

1/2 cup sliced ripe olives

1/4 cup cider vinegar

1/4 cup canola oil

2 tablespoons sugar

2 tablespoons minced fresh parsley

1 teaspoon ground mustard

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

Steps to Make It: 

Step 1: In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. 

Step 2: Cover and refrigerate for 4-6 hours, stirring occasionally.

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