- 6 tablespoons olive oil, divided
- 8 ounces smoked ham, cut into 1/2 -inch dice
- 1 (15.25 ounce) can vacuum packed whole kernel corn
- 1 red bell pepper, diced
- 1 cup thinly sliced celery
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (16 ounce) can black beans, rinsed and drained
- 1 cup thinly sliced scallions
- 1 (4 ounce) can chopped mild green chilies, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup chopped cilantro
- 4 tablespoons red wine vinegar
- salt and pepper to taste
- 1 large head romaine lettuce or spinach
- In a large skillet, heat 1 1/2 tablespoons of olive oil and cook the ham and corn, stirring constantly over high heat, until the ham and corn are both tinged with brown, about 3 minutes. Add 1 tablespoon oil, red pepper and celery to the pan. Cook, stirring often over medium heat, until the vegetables are just softened, about 3 minutes.
- Stir in the beans, scallions and green chilies. Stir the cumin and chile powder into the pan, then add the remaining 3 1/2 tablespoons oil, cilantro, and vinegar.
- Cook, stirring for 30 seconds, tossing to coat with the dressing. Taste, and add salt and pepper as desired, and garnish with thyme sprigs.
- On a large platter or individual plate, make a bed of romaine or spinach. Spoon warm salad over greens.