Pork Salad with Mixed Greens

This is another of those dinners created from a leftover. The roast pork was thinly sliced and mixed with 1 can of kidney beans, rinsed and well drained, bell pepper, hot banana pepper, red onion and marinated mushrooms. It was spiced with some fresh oregano, ground cumin, salt and pepper and served on a bed of greens. It was dressed with a simple redwine vinegrette (1/4C olive oil, 3T redwine vinegar and 1t dijon mustard). Avacado and tomato were served as a garnish. It was a hot summer evening so a chilled white wine went nicely.