Valencia Corn Salad
photo by lazyme
- Ready In:
- 3hrs 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Salad
- 709.77 ml corn (frozen or fresh kernels, sometimes I roast the kernels)
- 56.69 g jar pimientos, drained or 56.69 g roasted red peppers
- 118.29 ml sliced black olives, drained
- 59.14 ml red onion, diced small (my addition)
- 29.58 ml fresh curly-leaf parsley, minced
-
Vinaigrette
- 118.29 ml freshly squeezed orange juice
- 44.37 ml apple cider vinegar
- 29.58 ml 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
- 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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RECIPE SUBMITTED BY
COOKGIRl
United States