Valencia Corn Salad

"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."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by BakinBaby photo by BakinBaby
photo by *Parsley* photo by *Parsley*
Ready In:
3hrs 10mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. a riot of color and busting with a lovely flavor mix of orange and corn. Delish! Made by an Epicurean Queen for ZWT5.
     
  3. 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!
     
  4. This was awesome! I was daydreaming in the garden and picked some cilantro too, so I also added it in. Made for ZWT 8. UPDATE - Made this again and added in some jicama - great crunch!
     
  5. pretty salad nice taste .dont put green olives in though i mixed the black and green and had to fish green out would be good with pork or chicken zaar world tour 8
     
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