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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes. Ingredients:
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 |
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.
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