Taco Corn-Rice Salad
Taco Corn-Rice Salad is an impressive dinner. Made with 1 20 oz can pineapple chunks, reserve juice, 1 17 oz can whole kernel corn, drained, 1 red bell pepper, sliced thin, 1/3 c thinly sliced red onion and oil free tortilla chips, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine salsa, vinegar, pineapple juice and chili powder in bowl, then mix with rice and let cool.
Add pineapple, corn, olives, tomatoes, pepper and onion and toss well.
Line a shallow serving bowl with salad greens.
Toss salad into bowls and serve with tortilla chips.
π· Perfect Pairings
Complete your meal with these
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