Corn and Cherry Tomato Salad with Ham

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 28%
  • Fat: 6.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 14.6g
  • Carbohydrate: 30.9g
  • Fiber: 4.7g
  • Cholesterol: 35mg
  • Iron: 1.7mg
  • Sodium: 722mg
  • Calcium: 25mg


  • 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


  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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