Pina Frijole Salad - cooking recipe

Ingredients

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)

Preparation

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.