Corn Pineapple Salsa Salad
The Corn Pineapple salsa is a very nice summer light dish with seasonal vegetables. It can prepare in a very nice way and can be put together in a minutes for a pre dinner option or pre lunch option.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Mexican
Diet: Vegetarian
Servings: 4 people
Calories: 139kcal
- 1 can Corn drained
- 1 can Pineapples chopped fine or crushed
- 2 Tomatoes
- 1 Bell pepper chopped finely
- 1 Onion chopped finely
- 2 cloves Garlic minced
- 1 tablespoon Jalapeno pepper de seeded and chopped finely
- ¼ cup Cilantro chopped finely
- 1 tablespoon Lime juice
- 1 tablespoon Vinegar
- 1 teaspoon Sugar
- Salt
Drain the corn and pineapple from the can and add it to a large bowl.
Chop all the other ingredients and add it to the bowl.
Add the remaining spices and ingredients to the bowl and mix it well.
Refrigerate for at least ½ hr before serving. This helps to bring all the flavors together and it tastes wonderful when chilled.
Serve the Corn Pineapple Salsa with chips or Quesadillas or as a salad!
Calories: 139kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 481mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1821IU | Vitamin C: 60mg | Calcium: 18mg | Iron: 1mg