Ingredients
- 1 small head of lettuce (or equivalent of another green salad as preferred)
- 1 large red onion
- 4 slices of pineapple or equivalent in pineapple chunks
- ½ can (ca 140 g) red kidney beans
- 1 can (ca 259 g) chick peas
- 1 tbsp Herbs de Provence
- 2 tbsp mustard
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- Salt and pepper to taste
Instructions
- Dice onion finely.
- Cut pineapple into small chunks.
- Rinse beans and chick peas, drain well.
- Mix all above ingredients in large bowl.
- For salad sauce: mix herbs de Provence, oil, mustard, vineager, salt and pepper. Pour on bean mix.
- Wash salad, dry, and chop into bite size pieces.
- Arrange salad on individual salad plates and top with bean mixture. Drizzle with additional olive oil or salad sauce if desired.