• 11 ounces cooked pork loin, cut into 1/2 inch cubes, about 1-1/3 cups
• 11 ounces canned kidney beans, or garbanzo or pinto beans, drained and rinsed
• 2 ounces pitted black olives, drained
• 1/3 cup onions, chopped
• 1/3 cup green bell pepper, seeded and chopped
• 3/4 large tomato, peeled, seeded and chopped
• 1 Tbs. plus 1 tsp. sugar
• 2 Tbs. plus 2 tsp. cider vinegar
• 2 Tbs. plus 2 tsp. vegetable oil
• 1/4 tsp. dry mustard
• 1/4 tsp. cumin
• 1/4 tsp. oregano leaves, crushed
• 1 Tbs. plus 1 tsp. parsley, chopped
• 4 lettuce leaves

Mix first 6 ingredients in a bowl. Combine remaining ingredients, except lettuce, in a jar with a tight-fitting lid. Shake vigorously and pour over pork mixture. Toss and marinate in the refrigerator several hours, stirring occasionally. Serve over lettuce leaves.

Per serving: calories 365, fat 19.0g, 47% calories from fat, cholesterol 63mg, protein 28.0g, carbohydrates 21.2g, fiber 4.2g, sugar 8.5g, sodium 247mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.6, Lean meat: 2.9, Fat: 2.2, Sugar: 0.2, Very lean meat protein: 0.8

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.