Pina Frijole Salad

• 1 (20 oz.) can pineapple slices in their own juice
• 1/3 c. olive oil
• 1/3 c. red wine vinegar
• 2 Tbsp. green onion, chopped
• 2 Tbsp. dill pickles, chopped
• 2 tsp. sugar
• 1/2 tsp. chili powder
• dash of Tabasco sauce
• 1 (16 oz.) can kidney beans, drained
• 1 c. celery, sliced
• 6 c. torn lettuce
• cherry tomatoes (for garnish)

1. Drain pineapple, reserving 1/2 cup juice for dressing. (Reserve remaining juice for other uses.)
2. Chill pineapple until ready to use.
3. Combine reserved 1/2 cup juice, olive oil, vinegar, onion, pickles, sugar, chili powder, Tabasco, kidney beans and celery.
4. Marinate overnight.
5. Just before serving, place lettuce in salad bowl.
6. Line sides with pineapple slices.
7. Pour kidney bean mixture in center.
8. Garnish with cherry tomatoes.
9. Toss before serving.

pineapple, olive oil, red wine vinegar, green onion, dill pickles, sugar, chili powder, tabasco sauce, kidney beans, celery, torn lettuce, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282475 (may not work)