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Salad corn pimientos black olives red onion fresh curly-leaf parsley vinaigrette freshly squeezed orange juice apple cider vinegar extra-virgin olive oil Spanish smoked paprika salt fresh ground black pepper
Viewed: 17 - Published at: 2 years agoIngredients
- 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
Method
- 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.
