Corn and Cherry Tomato Salad with Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If fresh corn is hard to find, 2 1/2 cups frozen corn kernels will work just as well. If using frozen, thaw and combine with the other ingredients-there's no need to cook it. Ingredients:
1/3 cup cider vinegar |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon dried italian seasoning |
5 ears shucked corn |
1 1/2 cups finely chopped simple baked ham (about 8 ounces) |
1/2 cup finely chopped walla walla or other sweet onion |
1/4 cup finely chopped green bell pepper |
1 (12-ounce) container cherry tomatoes, halved |
1/4 cup chopped fresh basil |
Directions:
1. Combine first 5 ingredients, stirring with a whisk; set aside.
2. Cook corn in boiling water for 8 minutes. Drain and plunge corn into ice water; drain. Cut kernels from ears of corn; discard cobs. Place corn in a large bowl; add Simple Baked Ham, onion, bell pepper, and tomatoes. Drizzle with vinegar mixture; toss to coat. Sprinkle with basil. Cover and chill.
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