Rio Medley™ Salad with Smoked Ham & Stone-Ground Mustard Dressing


Yield: 12 ½-cup servings


  1. Bring water to a boil; stir in InHarvest Rio Medley. Reduce to a simmer and cook, covered, for 17 minutes. Lay Rio Medley out on a sheet pan and chill.
  2. To the chilled Rio Medley, blend in ham, beans, corn, scallion, cilantro and bell pepper. Reserve chilled until service.
  3. To prepare the dressing, whisk together the mayonnaise, mustard, vinegar, sugar and salt until well blended.
  4. Fold the dressing into the Rio Medley salad until well incorporated. Serve each ½-cup portion cold, garnished with a parsley sprig and 1 or 2 slices of lime.