Valencia Corn Salad Recipe

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Ingredients:

Serving

3 cups corn (frozen or fresh kernels , sometimes i roast the kernels)
1 (2 oz) jar pimientos, drained or 2 oz roasted red peppers
1/2 cup sliced black olives, drained
1/4 cup red onion, diced small ( my addition)
2 tbsp fresh curly-leaf parsley, minced
1/2 cup freshly squeezed orange juice
3 tbsp apple cider vinegar
2 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	411.61 Kcal (1723 kJ)
Calories from fat	216.35 Kcal
		% Daily Value*
Total Fat	24.04g	37%
Cholesterol	45.33mg	15%
Sodium	1100.14mg	46%
Potassium	244.83mg	5%
Total Carbs	39.4g	13%
Sugars	13.15g	53%
Dietary Fiber	2.04g	8%
Protein	10.49g	21%
Vitamin C	14mg	23%
Iron	2.5mg	14%
Calcium	87.2mg	9%

Amount Per 100 g
Calories	223.98 Kcal (938 kJ)
Calories from fat	117.72 Kcal
		% Daily Value*
Total Fat	13.08g	37%
Cholesterol	24.67mg	15%
Sodium	598.63mg	46%
Potassium	133.22mg	5%
Total Carbs	21.44g	13%
Sugars	7.16g	53%
Dietary Fiber	1.11g	8%
Protein	5.71g	21%
Vitamin C	7.6mg	23%
Iron	1.4mg	14%
Calcium	47.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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