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Fiesta Pineapple Salad

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 20 min.
Calories Per Serving: 270
Nutrients

Nutrition Facts

Serving Size 359g

Amount per serving
Calories 270 Calories from fat: 45
% Daily Value*
Fat 5 g 8 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 0 mg 0 %
Sodium 430 mg 18 %
Potassium 540 mg 15 %
Carbohydrate 56 g 19 %
Fiber 8 g 32 %
Sugars 15 g
Protein 7 g
Vitamin A 2 %
Vitamin C 120 %
Calcium 6 %
Iron 15 %
Thiamin 15 %
Niacin 10 %
Vitamin B6 15 %
Folate 15 %
Pantothenic Acid 10 %
Phosphorus 10 %
Magnesium 15 %
Copper 10 %
Manganese 100 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 cups fresh DOLE® Tropical Gold® Pineapple, cut into chunks
  • 1 can (15 oz.) black beans or pinto beans, reduced sodium, drained
  • 1 can (8 oz.) whole kernel corn, drained
  • 1 1/2 cups cooked brown rice
  • 1/3 cup green tomatillo sauce or green salsa
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped fresh DOLE Cilantro
  • 1 tablespoon vegetable or olive oil

Directions

  1. Combine pineapple chunks, beans, corn and rice in large bowl.
  2. Stir together tomatillo sauce, garlic, cilantro and oil, in small bowl. Pour over salad; toss to evenly coat. Serve in red or green bell pepper half, if desired.
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Fiesta Pineapple Salad Prep Time: Cook time:20 minutes Serves: 4
Nutrition facts: 270 Calories, 5 grams fat
Ingredients: 3 cups fresh DOLE® Tropical Gold® Pineapple, cut into chunks, 1 can (15 oz.) black beans or pinto beans, reduced sodium, drained, 1 can (8 oz.) whole kernel corn, drained, 1 1/2 cups cooked brown rice, 1/3 cup green tomatillo sauce or green salsa, 1 clove garlic, finely chopped, 2 tablespoons chopped fresh DOLE Cilantro, 1 tablespoon vegetable or olive oil, Directions:Combine pineapple chunks, beans, corn and rice in large bowl.Stir together tomatillo sauce, garlic, cilantro and oil, in small bowl. Pour over salad; toss to evenly coat. Serve in red or green bell pepper half, if desired.