Southwest Pork and Bean Salad

[mos]

Southwest Pork and Bean Salad
1 cup cubed cooked pork
1/2 medium red bell pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed and drained
1/4 cup chopped green onions
2 tbs balsamic vinegar
1 tbs water
1 tbs olive oil
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
Lettuce Leaves
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 pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Serves 2 = about 335 calories.