Valencia Corn Salad

Cookgirl's Note:

I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

Salad

• 3 cups corn (frozen or fresh kernels, sometimes I roast the kernels)
• 1 (2 ounce) jar pimientos, drained or 2 ounces roasted red peppers
• 1/2 cup sliced black olives, drained
• 1/4 cup red onion, diced small (my addition)
• 2 tablespoons fresh curly-leaf parsley, minced

Vinaigrette

• 1/2 cup freshly squeezed orange juice
• 3 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 small pinch spanish smoked paprika (optional-depending on the other dishes served)
• salt, to taste
• fresh ground black pepper, to taste

Directions:

1. NOTE: If using frozen corn, thaw first.
2. Whisk the vinaigrette ingredients together.
3. In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
4. Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.

Reviews

[lazyme]

This was such a great refreshing salad, Made as directed other than I had to use chopped olives as that's what I had on hand. Thanks for sharing Cookgirl. Made for ZWT8 Spain.

[BakinBaby]

a riot of color and busting with a lovely flavor mix of orange and corn. Delish! Made by an Epicurean Queen for ZWT5.

[Wish I Could Cook]

This is great! I used canned corn, which isn't ideal, but the flavors were superb! It presents beautifully and the flavors are light and delicious! A keeper for sure!