Corn and Cherry Tomato Salad with Ham

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

Preparation

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.