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.
Tips & Substitutions
For added flavor, consider using homemade salsa like Roasted Tomato Salsa or Peggy'S Salsa. You can substitute the black olives with diced avocado for a creamier texture. If you want a bit of heat, add jalapeños or a dash of hot sauce. Also, using brown rice instead of white rice adds a nutty flavor and extra nutrients.
Serving Suggestions
This Taco Corn-Rice Salad pairs beautifully with oil-free tortilla chips for a crunchy contrast. It makes a great side dish for grilled meats or can be served as a light lunch on its own. Consider adding a dollop of guacamole or a side of refried beans to enhance the flavors and create a more satisfying meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice mixture gently in the microwave, adding a splash of water to prevent drying out. Serve chilled for a refreshing salad or warm for a comforting dish. Avoid reheating the tortilla chips to maintain their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Corn-Rice Salad contains roughly 1021 calories, with 26g protein, 188g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (60% of the Daily Value), protein (52% of the Daily Value), and vitamin C (50% of the Daily Value). Note that it is relatively high in sodium, at 1577mg per serving (69% of the Daily Value).
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).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this salad can be prepared a few hours in advance. Just mix the rice and dressing, and add the fresh ingredients like bell pepper and tomatoes right before serving to keep them crisp. This is a great option for meal prep or potlucks.
Is there a way to make this salad spicier?
Absolutely! To add heat, include diced jalapeños or a sprinkle of cayenne pepper into the dressing. You could also serve with a spicy salsa, like Tequila Diablo, on the side for those who want an extra kick.
What can I use instead of rice?
If you're looking for a gluten-free option, you can substitute the rice with quinoa or cauliflower rice. Both alternatives work well and provide a different texture while still absorbing the flavors of the dressing nicely.
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).