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Pina Frijole Salad

salad.queen's picture
Ingredients
  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
  Sugar 2 Teaspoon
  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)
Directions

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.
Marinate overnight.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
10

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