Rice Salad with Ham, Corn, and Eggs
A delightful and colorful salad combining fresh ingredients like rice, ham, corn, and eggs, perfect as a lunch or picnic side dish.
Ingredients
Main ingredients
- 2 cups cooked rice (cooled) Use leftover rice for best results.
- 1 cup sweet corn Can use canned or fresh corn.
- 1 cup diced ham Leftover ham works well.
- 1 cup cherry tomatoes (halved)
- 3 pieces boiled eggs (cut in halves or slices) For garnish.
- 2 tablespoons chopped parsley For garnish and flavor.
Dressing
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- to taste Salt and black pepper Season according to preference.
Instructions
Preparation
- Cook the rice and let it cool completely.
- In a large bowl, add the cooked rice, sweet corn, diced ham, and cherry tomatoes.
- Add the mayonnaise, olive oil, salt, and black pepper. Mix well.
- Sprinkle chopped parsley and gently mix again.
- Place the boiled eggs on top for garnish.
Serving
- Serve chilled and enjoy!
Notes
This salad is best served chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.