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Prepare the Vegetables:
Peel and finely chop the carrots.
Dice the red pepper into small pieces.
Boil the Eggs:
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and let the eggs simmer for 10 minutes. Drain, cool, and peel the eggs, then chop them into small pieces.
Prepare the Ham:
Cut the canned ham into small cubes or strips, depending on your preference.
Assemble the Salad:
In a large bowl, combine the chopped carrots, eggs, canned ham, diced red pepper, canned peas (drained), and canned corn (drained).
Serve:
Gently toss everything together. You can add mayonnaise or sour cream if you'd like to create a creamy dressing, or simply season with salt and pepper to taste.
Serving & Storage Tips:
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