Taco Corn-Rice Salad

• 1 20 oz can pineapple chunks, reserve juice
• 1 17 oz can whole kernel corn, drained
• 1 red bell pepper, sliced thin
• 1/3 c thinly sliced red onion
• oil free tortilla chips
• 5 c cooked, hot rice
• 8 cherry tomatoes
• 1 sm can (2 1/2 oz) black olives, sliced and drained
• salad greens
• 1 c bottled salsa
• 1/4 c cider vinegar
• 1/4 c reserved pineapple juice
• 1 1/2 t chili powder

1. Combine salsa, vinegar, pineapple juice and chili powder in bowl, then mix with rice and let cool.
2. Add pineapple, corn, olives, tomatoes, pepper and onion and toss well.
3. Line a shallow serving bowl with salad greens.
4. Toss salad into bowls and serve with tortilla chips.

pineapple, whole kernel corn, red bell pepper, red onion, tortilla chips, rice, tomatoes, black olives, salad greens, bottled salsa, cider vinegar, pineapple juice, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140178 (may not work)