Valencia Corn Salad
190 mins (prep 10, cooking 180)
12 ingredients
6 servings
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.

Categories:  salad , spanish , seasonal , <-4-hours , potluck , corn , time-to-make , vegan , european , easy , inexpensive , summer , vegetarian , to-go... , vegetable , picnic ,
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Serving Size (104.39 g)
Servings 6
Amount per Serving
Calories 368.91 Calories from Fat 86.49
% Daily Value *
Total Fat 9.61g 88.72%
Saturated Fat 1.42g 42.65%
Trans Fat 0.0g %
Cholesterol 0.39mg 0.79%
Sodium 115.02mg 28.75%
Total Carbohydrate 64.93g 129.85%
Dietary Fiber 1.55 g 37.27%
Sugars 0.68 g %
Protein 9.21g 110.54%
Vitamin A 111.46IU% Vitamin C 6.16mg%
Calcium 62.06mg% Iron 3.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted red peppers, sliced black olives, fresh, freshly squeezed orange juice, apple cider vinegar, spanish smoked paprika, small, fresh ground black pepper