Recipe courtesy of USA Rice Federation
Save Recipe Print
Yield:
6 servings

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Black Beans

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Bean Burger

Recipe courtesy of Ree Drummond

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Three Bean Salad

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories