Salad “Tropical Island”

Open and drain the canned pineapples and corn. Set them aside in a large mixing bowl.

Hard-boil the eggs: place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes. Remove from heat and let them cool, then peel and chop them into small pieces.

Combine the Ingredients:

Add the chopped hard-boiled eggs into the bowl with the pineapple and corn.

Gently mix everything together, being careful not to break the pineapple chunks too much.

Season and Serve:

You can serve the salad as is or add a creamy dressing like mayonnaise or sour cream to bind the ingredients together. Add salt and pepper to taste.

For extra flavor, you can sprinkle a little chopped cilantro or parsley on top before serving.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.