Pineapple Corn And Tomato Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the pineapple, corn kernels, cherry tomatoes, red onion, and cilantro.
• STEP 2.In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the pineapple mixture and toss to coat evenly.
• STEP 4.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the pineapple corn and tomato salad chilled, garnished with additional cilantro if desired.

Cooking Tips

• For a spicier salad, add some diced jalapeno or red chili flakes to the dressing.
• You can also add some crumbled feta cheese or avocado slices to the salad for extra creaminess.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.

Storage and Serving

• Leftover pineapple corn and tomato salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is best enjoyed fresh, but you can also use any leftovers as a topping for grilled meats or as a filling for tacos.