Corn and Cherry Tomato Salad with Ham

1/3 cup cider vinegar
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. Italian seasoning
5 ears shucked corn
1½ cups finely chopped Simple Baked Ham
1/2 cup finely chopped sweet onion
1/4 cup finely chopped green bell pepper
1 12oz.container cherry tomatoes, halved
1/4 cup chopped fresh basil

Combine first 4 ingredients, stirring with a whisk; set aside.

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.

4 servings