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
• 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
(CLICK ANY PICTURE TO ENLARGE)
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.
(CLICK ANY PICTURE TO ENLARGE)