Black Bean Salad - cooking recipe

Ingredients

1 fresh pineapple
1 1/2 c. cooked brown rice
1 1/2 c. cubed cooked chicken
1 c. chopped red bell pepper
1/2 c. chopped celery
dash of pepper
1/4 tsp. salt
2 tsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. tarragon vinegar
1/4 c. chicken broth
1/2 c. chopped green onions
1 (15 oz.) can black beans, rinsed and drained

Preparation

Twist crown from pineapple; cut pineapple in half lengthwise. Refrigerate half for another use.
Cut fruit from shell with a knife.
Core and chunk fruit.
In a large bowl, combine pineapple with salad ingredients.
Pour dressing over salad; toss to coat.