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Print this Recipe    Pork Bean

PORK & BEAN SALAD w/ cumin and mint vinaigrette
SERVES 4.

2 cups cooked black beans
1 cup cubed cooked pork
1 cup cubed ripe tomatoes
3/4 cup chopped scallions

1 teaspoon ground cumin
1/3 cup coarsely chopped fresh mint
1/2 to 1 teaspoon chopped dried red chile pepper
2 tablespoons red wine vinegar
1-1/2 tablespoons fresh lemon juice
5 tablespoons olive oil
Salt
Fresh mint leaves, for garnish
Lettuce leaves
1/2 cup yogurt

Assemble the salad: In a medium serving bowl, mix the beans, pork,
tomatoes, and scallions. Set aside.

Make the vinaigrette: In a small bowl, mix the cumin, mint, and
chile pepper. Whisk in the vinegar, lemon juice, and oil and season
to taste, adding more chile pepper and salt as needed.

Add the vinaigrette to the salad, toss well, and let marinate in
the refrigerator for at least 1 hour. Garnish with fresh mint
leaves.

Place a spoonful of salad inside a lettuce leaf, top with a dollop
of yogurt, and roll up like a cone. Eat accompanied by warm pita
bread.

Note: Start by adding 1/2 teaspoon of chile and taste the vinaigrette.
If you like it very spicy, add the remaining chile. Don't be
concerned if the vinaigrette seems too spicy; once it's mixed with
the other ingredients, its fire will mellow.

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