Ham and Veggie Salad with Salsa Vinaigrette
This ham and veggie salad was quite the pleasant surprise. This is a don’t-judge-a-book-by-its-cover situation. It is not much to look at, but I can promise you it is worth a try. I love ham, but I really only considered it a holiday meat, or something to stuff into a sandwich or omelette from time to time. Until this surprising combination of ingredients and I found one another, and I was once again reminded that looks are not everything in life.
And salsa vinaigrette!? Where has this been all my life? Citrus glaze, mustard, pickles–all very acceptable and delicious accompaniments to ham. But THIS. These two flavors don’t seem to have anything in common. The ham and salsa duo is not a looks-good-on-paper relationship. But, it turned out to be a flavor match made in heaven.
Ham and veggie salad is packed with meat, veggies and rice. It all comes together with a surprisingly delicious and simple salsa vinaigrette. Give this recipe a try, and you will not be disappointed!
- 3/4 c cooked rice
- 1 1/2 c water
- 1 ear corn
- 1 c diced smoked ham
- 1 medium tomato seeded and diced
- 1/2 c minced vidalia (or any sweet) onion
- 1/4 to 1/3 C mild salsa
- 1/2 t salt
- freshly ground black pepper to taste
- 1/4 t ground cumin
- 1 T olive oil
- 1/2 T red wine vinegar
Cook rice with water according to package instructions. While rice is cooking, boil corn for 10 min. Set corn aside to cool
Spoon ham, tomato, and onion into a large salad bowl. Hold corn cob at an angle and use a sharp knife to slice down at an angle to remove kernals. Add corn kernals to salad and stir in rice.
To prepare dressing, combine 1/4 c salsa, salt, pepper, cumin, olive oil, and vinegar in a small bowl. Stir well. Pour over rice, ham, and veggie mixture. Toss well and taste. Add remaining salsa if desired to moisten salad. Let salad stand at least five minutes for flavors to meld.
This salad will stay fresh for up to three days when refrigerated.