Recipe courtesy of USA Rice Federation
Recipe courtesy of USA Rice Federation
Watch how to make this recipe.
Ham and Black Bean Bean Salad
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- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 17 mg
- Sodium
- 585 mg
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 17 mg
- Sodium
- 585 mg
Ingredients
Directions
- Cook rice according to package directions with salt and water (butter, optional). When the rice has cooled a bit, transfer to a large mixing bowl and combine gently with the black beans, which have been rinsed and drained.
- Chop the red onion and taste to see if it's too strong for an uncooked salad. If strong, soak the onion in cold water, spiked with a bit of sugar and vinegar, for 10 minutes.
- Drain onion and add to rice mixture, along with the jicama, olives and both bell peppers.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add ham; saute, stirring, 2 to 3 minutes, adding the minced garlic for the last minute of cooking. Add ham mixture to rice.
- Add the remaining 3 tablespoons oil to a small jar. Add vinegar, cumin, chili powder, salt and pepper in small jar with lid. Shake well and drizzle the dressing over the salad.
- Toss with a fork and taste for salt and pepper. Serve at room temperature for best flavor.
