Pineapple Corn Salsa
This recipe is the perfect summer recipe. Enjoy it with tortilla chips on the beach, use it to top grilled salmon, or in a burrito bowl. This recipe is quick, light, and fresh!
Servings 2 cups
Calories 41kcal
Ingredients
- ½ cup red onion finely diced
- 1 jalapeno finely diced
- 1 cup Roma tomatoes finely diced (about 2 Roma tomatoes)
- 1 15 oz can corn drained
- 1 20 oz can pineapple tidbits cut each tidbit into thirds
- ½ cup cilantro chopped
- Juice of ½ of a lime
- ¾ tsp salt
Instructions
- Combine all ingredients together in a bowl. Enjoy!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.
- Feel free to use fresh pineapple and corn if you’d like. To cook homemade corn on the cob, follow this recipe.
- If you’re using fresh pineapple, you can also buy it pre-cut in the produce aisle, which will save a lot of time.
- Feel free to add more ingredients to this, including more jalapeño, bell peppers, etc.
- If you want, you can get a full pineapple, cut it in half, and scoop out the inside to serve your appetizer in a pineapple bowl.
Nutrition
Serving: 1serving | Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 882mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 29mg | Calcium: 25mg | Iron: 1mg