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Valencia Corn Salad
Time: 3 hrs 10 mins
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
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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