Ham and Black Bean Summer Salad – celebrate the end of the season with this delicious protein-rich main dish salad with fresh corn and tomatoes.
Can you feel it? It’s in the air. The end of summer. Labor Day is past, the days are getting shorter, and football season is underway. Definitely the end of summer.
I always hate to see summer go. Those long, sunny, lazy days are my favorite time of year. So before we say goodbye once more, let’s celebrate with a salad packed full of summer goodness. Ham, black beans, fresh corn, and loads of other summer veggies all marinated with Kraft Zesty Italian Fat-Free Dressing.
Kraft’s Zesty Italian has been a constant presence in my kitchen right alongside the iced tea and hot sauce for just as long as I can remember. I’ve used it for a dressing as well as a marinade in all kinds of recipes. For this recipe, I chose the fat-free version to keep things light, fresh, and nutritious.
This celebratory summer salad really needs nothing more to make it into a family meal for four, but I served ours with toasted whole wheat baguette and a glass of refreshing iced tea.
How to Make Ham and Black Bean Summer Salad
Empty the black beans into a colander. Rinse well and leave them to drain while you proceed with the rest of the recipe.
Place the corn in its husk in the microwave and cook for 4 minutes on high. Remove the corn and cut through the husk just above where the stem joins the bottom of the ear. Hold the top of the ear of corn and squeeze the ear of corn out through the cut bottom. All the silk will remain with the husk. Discard the husks and silks and cut the kernels from the corn. Place the kernels in a large mixing bowl.
Dice the bell pepper, scallions, cucumber, and cherry tomatoes. Add to the bowl with the corn.
Dice the ham (or used purchased diced, cooked ham). Cut the mozzarella into bite-sized pieces (or use small mozzarella “pearls” or bocconcini).
Add the ham and mozzarella, along with the drained black beans, into the bowl.
Pour the Kraft Zesty Italian Fat-Free Dressing over all ingredients in the mixing bowl. Sprinkle with salt and pepper.
Gently stir all together.
May be served immediately or allow to sit for a few hours for the flavors to combine.
When ready to serve, cut a head of washed iceberg lettuce into rounds or wedges. I like rounds for this recipe since it’s easier to pile up the veggies, ham, and beans on a round than on a wedge.
Place a round of lettuce on a serving plate and top with the salad.
More Main Dish Salads on Never Enough Thyme:
- Cannellini Bean and Tuna Salad
- Tuna Salad
- Winter Shrimp Salad
- Sweet Corn Salad with Seared Sea Scallops
- Grilled Steak Salad with Bleu Cheese Dressing
Summer Salad Recipes from Other Bloggers:
- Southwest Pasta Salad with Creamy Avocado Dressing from Two Peas and Their Pod
- Chicken Souvlaki Salad from Closet Cooking
- Summer Berry Spinach Salad from Foodiecrush
- Summer Fig Salad from Eating Richly
- Grilled Steak Chopped Summer Salad from Recipe Girl
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This post was originally sponsored by Kraft. The opinions and text are all mine.