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Corn and Cherry Tomato Salad with Ham

Yield 4 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 224
  • caloriesfromfat 28 %
  • fat 6.9 g
  • satfat 1.8 g
  • monofat 3.3 g
  • polyfat 1.3 g
  • protein 14.6 g
  • carbohydrate 30.9 g
  • fiber 4.7 g
  • cholesterol 35 mg
  • iron 1.7 mg
  • sodium 722 mg
  • calcium 25 mg

How to Make It

  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.