Ham & Corn Salad with Buttermilk Ranch Dressing

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Ham & Corn Salad with Buttermilk Ranch Dressing

This Simple Cooking with Heart recipe is easy to whip together for a picnic or potluck and would be perfect for a quick, lighter dinner.

Homemade Ranch Dressing is a cinch to make—plus it’s delicious over this salad with ham, corn and kidney beans.

Nutrition Facts

Ham & Corn Salad with Buttermilk Ranch Dressing

CaloriesCalories

283 Per Serving

ProteinProtein

22g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$4.93
×
Calories 283
Total Fat 3.3 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 21 mg
Sodium 533 mg
Total Carbohydrate 45 g
Dietary Fiber 9 g
Sugars 11 g
Protein 22 g

Dietary Exchanges
2 1/2 starch, 2 lean meat, 1 vegetable

Ingredients

Servings  4  

Buttermilk Ranch Dressing

  • 1/4 tsp. ground black pepper
  • 1/2 cup low-fat buttermilk
  • 2 tsp. dried chives
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt-free Italian seasoning blend
  • white vinegar or lemon juice
  • 2 Tbsp. fat-free, plain yogurt

Salad

  • 15.25 oz. canned, no-salt-added corn kernels (drained, rinsed) OR
  • 1 1/4 cups frozen corn (thawed)
  • 1 large cucumber (peeled, diced)
  • 6 cups lettuce, like mixed greens, or spinach leaves
  • 15.5 oz. canned, low-sodium red kidney beans (drained, rinsed)
  • 1 cup thick-cut ham or ham steak, finely diced
  • 2 tomatoes (diced)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, add buttermilk, yogurt, vinegar, chives, Italian seasoning, garlic powder, and pepper. Use a fork to mix until combined.
  2. In a medium bowl, add corn and kidney beans. Remove the stems from each tomato and discard stems. Chop tomatoes, adding to the bowl.
  3. Peel the cucumber and quarter it. Cut into 1-inch chunks and add into the bowl. Finely chop the ham, adding to the bowl. Use a spoon to combine all the ingredients.
  4. Chop up the lettuce, if needed. To serve, make a bed of lettuce or spinach on each plate. Add vegetable and ham mixture on top. Drizzle with Buttermilk Ranch Dressing and serve.

Tip: This Buttermilk Ranch Dressing gets tastier the longer it sits. Consider making a double batch to use on salads all week long.

Tip: After draining and rinsing the canned corn and kidney beans, blot them with a paper towel if there is still a lot of liquid—otherwise it will make the salad too liquidy.

Keep it Healthy: Lettuce greens vary as far as nutrition, iceberg lettuce has less vitamins and minerals than darker greens like spinach or Romaine lettuce.

 

This Simple Cooking with Heart recipe is easy to whip together for a picnic or potluck and would be perfect for a quick, lighter dinner.

Homemade Ranch Dressing is a cinch to make—plus it’s delicious over this salad with ham, corn and kidney beans.

Nutrition Facts

Ham & Corn Salad with Buttermilk Ranch Dressing

CaloriesCalories

283 Per Serving

ProteinProtein

22g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$4.93
×
Calories 283
Total Fat 3.3 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 21 mg
Sodium 533 mg
Total Carbohydrate 45 g
Dietary Fiber 9 g
Sugars 11 g
Protein 22 g

Dietary Exchanges
2 1/2 starch, 2 lean meat, 1 vegetable

Ingredients

Servings  4  

Buttermilk Ranch Dressing

  • 1/4 tsp. ground black pepper
  • 1/2 cup low-fat buttermilk
  • 2 tsp. dried chives
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt-free Italian seasoning blend
  • white vinegar or lemon juice
  • 2 Tbsp. fat-free, plain yogurt

Salad

  • 15.25 oz. canned, no-salt-added corn kernels (drained, rinsed) OR
  • 1 1/4 cups frozen corn (thawed)
  • 1 large cucumber (peeled, diced)
  • 6 cups lettuce, like mixed greens, or spinach leaves
  • 15.5 oz. canned, low-sodium red kidney beans (drained, rinsed)
  • 1 cup thick-cut ham or ham steak, finely diced
  • 2 tomatoes (diced)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, add buttermilk, yogurt, vinegar, chives, Italian seasoning, garlic powder, and pepper. Use a fork to mix until combined.
  2. In a medium bowl, add corn and kidney beans. Remove the stems from each tomato and discard stems. Chop tomatoes, adding to the bowl.
  3. Peel the cucumber and quarter it. Cut into 1-inch chunks and add into the bowl. Finely chop the ham, adding to the bowl. Use a spoon to combine all the ingredients.
  4. Chop up the lettuce, if needed. To serve, make a bed of lettuce or spinach on each plate. Add vegetable and ham mixture on top. Drizzle with Buttermilk Ranch Dressing and serve.

Tip: This Buttermilk Ranch Dressing gets tastier the longer it sits. Consider making a double batch to use on salads all week long.

Tip: After draining and rinsing the canned corn and kidney beans, blot them with a paper towel if there is still a lot of liquid—otherwise it will make the salad too liquidy.

Keep it Healthy: Lettuce greens vary as far as nutrition, iceberg lettuce has less vitamins and minerals than darker greens like spinach or Romaine lettuce.