Pina Frijole Salad
|Canned pineapple slices in their own juice||20 Ounce|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Green onion||2 Tablespoon, chopped|
|Dill pickles||2 Tablespoon, chopped|
|Chili powder||1⁄2 Teaspoon|
|Tabasco sauce||1 Dash|
|Kidney beans||16 Ounce, drained|
|Celery||1 Cup (16 tbs), sliced|
|Torn lettuce||6 Cup (96 tbs)|
|Cherry tomatoes||6 (For Garnish)|
Drain pineapple, reserving 1/2 cup juice for dressing.(Reserve remaining juice for other uses.)
Chill pineapple until ready to use.
Combine reserved 1/2 cup juice, olive oil, vinegar, onion, pickles, sugar, chili powder, Tabasco, kidney beans and celery.
Just before serving, place lettuce in salad bowl.
Line sides with pineapple slices.
Pour kidney bean mixture in center.
Garnish with cherry tomatoes.
Toss before serving.