Corn Pineapple Salsa Salad

Name: Corn Pineapple Salsa Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 cup Corn (1 cup Sweet corn steamed); 1 cup Pineapple (1 cup Pineapple finely chopped or crushed); 2 pieces Tomato (2 Tomatoes finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 2 cloves Garlic (2 cloves Garlic minced); 1 tbsp Jalapeño (1 tablespoon Pickled Jalapenos finely chopped); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch, finely chopped); 1 piece Lemon (1 Lemon juiced); ¼ tsp Hot Sauce (1/4 teaspoon Tabasco Original - Hot Sauce); 1 tsp Granulated Sugar (1 teaspoon Sugar); 0 pieces Table Salt (Salt to taste)

A fresh, no-cook Mexican-inspired salsa with sweet corn, pineapple, and tomatoes, seasoned with pickled jalapeño and a touch of hot sauce.

20 minMexican

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making Corn Pineapple Salsa Salad Recipe, place the corn, tomatoes, pineapple, bell peppers, onion, garlic, jalapeno, along with the coriander leaves, lemon juice, salt to taste, sugar and tabasco sauce in a large bowl and stir to combine well.
2Refrigerate the Pineapple Salsa for at least an hour before serving.
3Serve Corn Pineapple Salsa Salad Recipe with a hearty soup like Mexican Vegetarian Bean & Cheese Enchiladas Recipe and Homemade Nachos Recipe for a weekend dinner with family.