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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
437
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).