Taco Corn-Rice Salad
A vibrant, sweet and savory corn-rice salad with pineapple, olives, and fresh vegetables, perfect for a light lunch or summer gathering with a crunchy tortilla chip side.
Ingredients
- 20 oz can pineapple chunks, reserve juice ⓘ
- 17 oz can whole kernel corn, drained ⓘ
- 1 red bell pepper, sliced thin ⓘ
- 1/3 cup red onion, thinly sliced
- oil-free tortilla chips ⓘ
- 5 cups cooked, hot rice ⓘ
- 8 cherry tomatoes
- 2 1/2 oz can black olives, sliced and drained ⓘ
- salad greens ⓘ
- 1 cup bottled salsa
- 1/4 cup cider vinegar ⓘ
- 1/4 cup reserved pineapple juice ⓘ
- 1 1/2 teaspoons chili powder ⓘ
Instructions
- Combine salsa, vinegar, pineapple juice, and chili powder in a bowl, then mix with hot cooked rice and let cool.
- Add pineapple chunks, drained corn, sliced black olives, cherry tomatoes, sliced red bell pepper, and red onion; toss well.
- Line a shallow serving bowl with salad greens.
- Toss the salad into the greens and serve with oil-free tortilla chips.
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).