in Recipes

Corn and pineapple salad

updated

Spread the love

Ingredients for 1 servings:

  • 10 cocktail tomatoes
  • 1 spring onion(s) (young onion)
  • 200 g pineapple (preferably fresh)
  • 1 corn cob, pre-cooked
  • 1 lime(s)
  • Salt
  • Tabasco

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with tomatoes, spring onions and lime juice

Quarter the cherry tomatoes, thinly slice the spring onions, and slice the pineapple. Cut the corn from the cob and cut into bite-sized pieces. Mix everything together. Squeeze the juice of one lime over the tomatoes and season with salt and Tabasco to taste. Avocado or toasted white bread, and of course, plenty of fresh cilantro, also go wonderfully with this dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken Thigh Pineapple

Colorful spicy arugula salad