Best 4 Pineapple Corn Salad Recipes

CORN & PINEAPPLE SALAD

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

Steps:

• Drain the corn and pineapple real well.
• Add the mayonnaise.

CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1

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.

PINEAPPLE, CORN, AND POMEGRANATE SALAD

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.