Pineapple, Corn, and Pomegranate Salad
Pineapple, Corn, and Pomegranate Salad
Ensalada de Piña, Elote, y GranadaThe town of Guanajuato tumbles along a deep gorge in the rugged mountains of central Mexico that once supplied precious minerals. Now this lovely little colonial city in central Mexico is known for its music festivals. The small plaza, Jardin de la Union, shares a pleasant flat area with a few sidewalk cafes, hotels, and shops. From every direction, steep winding streets descend into the plaza.In a charming sidewalk café I had this salad with its unusual combination of ingredients. It was served with a sweet mayonnaise dressing, but I prefer a vinaigrette. For convenience or a different flavor, you can substitute raisins for the pomegranate seeds.
Ingrediënten
Makes 4 servings
- 1 small pineapple husked and cut into bite-size pieces
- 1 cup cooked fresh corn kernels or thawed, if frozen
- ½ cup pomegranate seeds about 1 pomegranate
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt or to taste
- Shredded lettuce such as romaine or iceberg
Instructies
- In a large bowl toss together all of the ingredients except the lettuce.
- Refrigerate for at least an hour.
- To serve, line each of 4 serving plates with lettuce and divide the salad among the plates.
- Serve cold.
