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
• 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)
• 1/4 cup red onion, diced small (my addition)