Valencia Corn Salad

Name: Valencia Corn Salad
Ingredients: 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

13 ingredients

4 steps

Ingredients

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.