Best 4 Corn Pineapple Salad Recipes
**Corn Pineapple Salad: A Refreshing and Tropical Treat**
Escape the ordinary with a tantalizing Corn Pineapple Salad, a vibrant ensemble of sweet corn, juicy pineapple, crisp bell peppers, and aromatic red onions, united by a tangy and refreshing dressing. This salad offers a delightful harmony of flavors and textures, perfect for summer gatherings, potlucks, or as a light and healthy side dish. With variations including a creamy and a vinegar-based dressing, this versatile salad caters to diverse preferences. The addition of black beans, avocado, or bacon adds an extra layer of taste and nourishment, making it a satisfying meal option. Get ready to relish the vibrant colors and invigorating flavors of this tropical delight!
CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.
Provided by sherahc
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the tofu into bite-size cubes and place in a medium bowl.
- Toss with 1/4 cup A1 Sauce.
- Marinate in the refrigerator for 30 minutes or more.
- Toss with the 1 tablespoon cornstarch.
- Preheat oven to 350.
- Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
- Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
- Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and top with the A1 baked tofu.
Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8
CORN & PINEAPPLE SALAD
Make and share this Corn & Pineapple Salad recipe from Food.com.
Provided by Chakali
Categories Corn
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
- Cut green bell pepper and red bell pepper into pieces to the same size of corn.
- Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
- Chop green chillies. Clean, wash and chop cilantro.
- Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
- Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.
PINEAPPLE CORN SALAD
This is a really quick salad you can make at the last minute if your looking for another salad. It always goes over good with every one that tries it.
Provided by DotM7037
Categories Corn
Time 10m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 3
Steps:
- Drain the corn and pineapple real well.
- Add the mayonnaise.
Nutrition Facts : Calories 104.3, Fat 3, SaturatedFat 0.5, Cholesterol 1.9, Sodium 59.9, Carbohydrate 20.2, Fiber 1.6, Sugar 9, Protein 1.7
PINEAPPLE, CORN, AND POMEGRANATE SALAD
Number Of Ingredients 7
Steps:
- In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Fresh is best: Use fresh corn and pineapple for the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but fresh corn will give you a much better flavor.
- Choose ripe pineapple: When choosing pineapple, look for one that is heavy for its size and has a golden yellow color. Avoid pineapple that is too green or has brown spots.
- Cut the corn and pineapple into uniform pieces: This will help them cook evenly. If the pieces are too big, they will take longer to cook and may not cook evenly.
- Don't overcook the corn and pineapple: Overcooked corn and pineapple will become mushy and lose their flavor. Cook them just until they are tender-crisp.
- Use a light hand with the dressing: The dressing should complement the corn and pineapple, not overpower them. Start with a small amount of dressing and add more to taste.
Conclusion:
Corn and pineapple salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. Whether you like it sweet, savory, or somewhere in between, this salad is sure to please everyone at your table. So next time you are looking for a light and refreshing side dish, give corn and pineapple salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
