Valencia Corn Salad

piątek, 14 lutego 2014

Valencia Corn Salad

Time: 3 hrs 10 mins


  • 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 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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