Pineapple Corn And Pomegranate Salad Food

CORN & PINEAPPLE SALAD

Steps:

• Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
• Cut green bell pepper and red bell pepper into pieces to the same size of corn.
• Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
• Chop green chillies. Clean, wash and chop cilantro.
• Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
• Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

KIDNEY BEAN, CORN, AND POMEGRANATE SALAD

Steps:

• Arrange beans on one side of serving platter.
• Arrange corn on the other side of platter.
• Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.

JELLY, PINEAPPLE CORN SALAD

Steps:

• Dissolve jello in 1 cup boiling water, beat in miracle whip.
• Let stand in refrigerator.
• When partially set stir in 14 ounce, drained pineapple and 12 ounce drained corn.
• Place in refrigerator until fully set.

PINEAPPLE AND POMEGRANATE CRUMBLE

Steps:

• Preheat the oven to 375.
• In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves, and 1 tablespoons each of the 3 sugars. Add 1 tablespoons of the reserved pineapple juice and set this mixture aside.
• In another bowl, cream the flour and butter with 1 tablespoons each of the 3 sugars. Further mash the mixture into a coarse meal with a fork. Add the Frosted Flakes (or corn flakes plus sugar) and mash together.
• Butter a shallow, 6-inch baking dish. Spoon in the fruit mixture and spread evenly. Top with the flour/corn-flake mixture. Cover with foil and bake for 45 minutes. Remove foil for the last 5-10 minutes to brown the crust. If needed, increase heat to 400 and bake an additional five minutes unti lthe crust is golden brown and bubbly. Let cool for several minutes before serving warm.

PINEAPPLE, CORN, AND POMEGRANATE SALAD

Steps:

• 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.