Polish Pineapple and Rice Salad
This pineapple rice salad is a sweet and savoury dish of canned pineapple, fluffy rice, beans and vegetables with a creamy mayo dressing. It's a classic Polish dish, easy to make, adaptable and ready in 3 simple steps.
Servings 4 servings
Calories 307kcal
Equipment
- Large mixing bowl
- Strainer
Ingredients
- 1 can pineapple slices 8 slices, drained, chopped, see *Notes
- 1 cup cooked rice packed
- 1 can sweet corn 5.29oz/150g, drained
- 1 cup canned kidney beans drained
- ¾ cup cheese finely diced, Edam/Gouda/Jarlsberg or similar
- ½ red bell pepper deseeded, finely chopped
- ½ leek sm./med., trimmed, finely chopped
- 2 tablespoons parsley finely chopped
- 4 tablespoons mayonnaise regular or reduced fat
- 2 tablespoons sour cream or thick yogurt
- Salt and pepper to taste
Instructions
- Prepare ingredients: Place the pineapple in a strainer and set aside for a few minutes then pat dry using a paper towel to remove excess moisture. Cut into small pieces. Drain the beans and corn and pat dry to remove as much excess moisture as possible.
- Assemble salad: To a large mixing bowl add all the ingredients and stir thoroughly.
- Serve: Add more salt and pepper, if needed, and serve.
Notes
- *Ensure the canned ingredients are thoroughly drained before assembling the salad.
- Adjust the recommended amounts to suit your taste.
- This pineapple and corn salad can be prepared up to 2 hours in advance. Keep covered and refrigerated. Refrigerate leftovers for up to a day.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 378mg | Potassium: 401mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1133IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 2mg