CookingWithGeorgeAndFriends.com

Week 106 Recipe

SOUTHWEST PORK AND BEAN SALAD

The tostados shown in the picture below were last week's recipe.

TOOLS • Cutting Board • Knife • Whisk • Mixing Bowls   INGREDIENTS • 1 cup pork, cooked & cubed • ½ medium sweet red pepper, chopped • ¾ cup frozen corn, thawed • ½ canned chili beans, rinsed & drained • ¼ cup chopped onion • 2 tbsp balsamic vinegar • 1 tbsp water • 1 tbsp olive oil • 1 garlic clove, minced • ¼ tsp salt • ¼ tsp pepper • ¼  tsp hot pepper sauce

PREPARATION: 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 the pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve. HINTS: I would make the pork an option in this dish since it has plenty of flavor without it. Keep in mind, this recipe only serves 2.