Ham and Black Bean Bean Salad

6 servings
  • 3 cups cooked rice (1 cup uncooked)
  • 1 can black beans (15 or 16 ounces)
  • 1 medium red onion, chopped
  • 1 cup jicama, cut in tiny cubes
  • 1/2 cup sliced green or black olives
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup olive oil, divided
  • 3/4 cup cubed cooked ham
  • 1 garlic clove, minced
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 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.

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