Cooking Tips & Hints
                Week 106 Featured Recipe
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SOUTHWEST PORK AND BEAN SALAD
(click for printable version of this recipe)
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
medium sweet red pepper, chopped
cup frozen corn, thawed
canned chili beans, rinsed & drained
cup chopped onion
2 tbsp balsamic vinegar
1 tbsp water
1 tbsp olive oil
1 garlic clove, minced
tsp salt
tsp pepper
  tsp hot pepper sauce

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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.
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