Pineapple and Corn Salad

The sweet and savoury flavours of Pineapple and Corn Salad provide a meal in one that is suitable for most diets including Diabetic, Gluten Free, and Vegan.



This is a combination of ingredients, pineapple and corn, that, until living in a tropical climate, I had not enjoyed to their fullest. Combining them seemed a good idea at the time, as I used remaining ingredients from previous meals. The flavours were bought together with the beans that absorb the surrounding tastes, and with mint, also sweet and a good accompaniment to pineapple.

It makes a light lunch served with flat (check for Gluten Free diet) or cornbread.


Diets for which Pineapple and Corn Salad is suitable

:Dairy Free, Diabetic, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cook: 10-20 mins | Serves: 2+

1 corn cob, 1/2 cup corn kernels
2 tbsp cooked leek
1/2 cup pineapple pieces
1/2 cup cooked white beans*
1 tbsp mint, chopped
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp black ground pepper

Method

REMOVE husk from the corn and cook in boiling water for approximately 20 minutes, until tender.
SLICE and fry the leek in 1 tsp oil over a low heat until soft.
PEEL the pineapple with a knife. (The pineapple top can be planted. LINK)
CORE and slice the pineapple into bite-sized pieces.
FRY in 1-2 tsp oil, at a medium to hot temperature, for 2-3 minutes until lightly browned and caramelised.
DRAIN the liquid from the beans.
CUT the corn kernels off the corn cob.
COMBINE all the ingredients.
TASTE, adding seasoning as necessary.

Serve

– With flat (check for Gluten Free diet) or cornbread as a light meal.
– With a variety of salads.

Notes

* Any white bean is suitable e.g. lima beans, cannellini beans

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