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Southwestern Pork Salad

2 c Cooked pork strips
1 cn (16 ounces) kidney beans, rinsed and drained
1/2 c Sliced, ripe olives
1 Medium onion, chopped
1 lg Green pepper, chopped
1 lg Tomato, chopped
2 T Sugar
1/4 c Cider vinegar
1/4 c Vegetable oil
1 t Dry mustard
1 t Dried oregano
2 T Minced fresh parsley

In a large bowl, toss pork, beans, olives, onion,green pepper and tomato. Combine remaining ingredients in a jar with tight fitting lid; shake well. Pour over pork mixture; toss gently. Cover and refrigerate for 4-6 hours, stirring occasionally.

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