Corn-Beans Salad

Ingredients:
1/2 (150 g) chicken breast, cooked and meat cut into cubes
1 can (439 g) pineapple tidbits, drained
2 cups whole kernel corn
1 1/2 cups red kidney beans, cooked
1 medium red and 1 green bell pepper cut into cubes

French Dressing:
1/2 cup corn oil
1/4 cup vinegar
1 1/2 tsp fine salt
1/2 tsp pepper


Directions:
1. Combine the first 5 ingredients. Mix well. Chill.
2. Combine ingredients for french dressing in a jar. Cover and shake well. Chill.
3. Stir or shake, then pour over salad mixture just before serving.

Makes 10 servings.
Kidney beans replace part of chicken.


Source: #468, Del Monte Kitchenomics