Valencia Corn Salad - cooking recipe

Ingredients

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

Preparation

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.