Ingredients

1 cup canned crushed pineapple , drained ( packed in its own juices )
1/2 medium mango , diced
1/2 cup frozen corn , thawed
1/2 cup chopped tomato
1/4 cup minced parsley
3 tablespoons minced red onions
salt
cayenne pepper
cumin , to taste
This Pineapple, Mango and Corn Salsa is a fresh and vibrant twist on traditional salsa. It's a perfect appetizer for entertaining guests or as a snack any time of day. The combination of sweet pineapple and mango with the slightly spicy cayenne pepper and cumin creates a flavorful and well-balanced dish. Serve this salsa with tortilla chips or as a topping for grilled chicken or fish to add some extra flavor and texture to your meals.

Instructions

1.In a medium bowl, mix together the drained crushed pineapple, diced mango, thawed corn, chopped tomato, minced parsley, and minced red onions.
2.Season the mixture with salt, cayenne pepper, and cumin according to taste.
3.Cover and refrigerate the salsa for at least 30 minutes before serving to allow the flavors to meld together.

PROS

This Pineapple, Mango and Corn Salsa is a colorful and tasty appetizer that can be enjoyed all year round.

It’s quick and easy to make and is perfect for bringing to potlucks and parties.

CONS

This recipe calls for canned crushed pineapple, which is higher in sugar and lower in nutritional value than fresh pineapple.

Frozen corn may also contain added salt and preservatives, so it’s best to use fresh corn when available.

HEALTH & BENEFITS

This salsa is packed with antioxidants, vitamins, and minerals.
Pineapple contains bromelain, an enzyme that aids in digestion and can help reduce inflammation in the body.
Mango is also rich in vitamin C and other nutrients that support immune health and promote healthy skin.

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