Taco Corn-Rice Salad - cooking recipe

Ingredients

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

Preparation

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