Pineapple Corn And Tomato Salad Recipe

Recipe By Slurrp

Pineapple Corn and Tomato Salad is a refreshing and colorful salad that combines the sweetness of pineapple with the crunch of corn and the juiciness of tomatoes. This salad is packed with flavor and nutrients, making it a perfect side dish for any meal. The combination of pineapple, corn, and tomatoes creates a delicious balance of sweet and tangy flavors, while the addition of fresh herbs adds a burst of freshness. This salad is quick and easy to make, and it can be enjoyed on its own or as a topping for grilled meats or tacos.

4.3
14 Rating -
Rate
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Pineapple Corn And Tomato Salad
plan
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ingredients serve

Ingredients for Pineapple Corn And Tomato Salad Recipe

  • 1/4 cup Diced Pineapple
  • 0.13 cup Cooked Corn Kernels
  • 0.13 cup Cherry Tomatoes, Halved
  • 0.03 cup Diced Red Onion
  • 1/4 tablespoon Chopped Fresh Cilantro
  • 1/4 tablespoon Lime Juice
  • 0.13 tablespoon Olive Oil
  • 0.13 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
93
calories per serving
1 g Fat2 g Protein18 g Carbs2 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    2g
  • Carbs
    18g
  • Fiber
    2g

MacroNutrients

  • Carbs
    18g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    < 1mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    41mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp