Pineapple, Corn and Mango Salsa

Drain the canned crushed pineapple in a fine-mesh strainer, pressing gently to remove excess juice, and place in a medium mixing bowl.

Dice the mango half into small, uniform pieces and add to the bowl with the pineapple.

Thaw the frozen corn if not already done, then add to the bowl along with the chopped tomatoes.

Add the minced parsley and minced red onion to the salsa mixture.

Sprinkle salt, cayenne pepper, and cumin over the salsa to taste, starting with small amounts and adjusting seasonings as needed.

Gently fold all ingredients together until evenly combined, being careful not to crush the pineapple or mango pieces.

Taste and adjust seasonings if needed, then serve immediately or refrigerate until ready to serve.