Recipe courtesy of USA Rice Federation
Ham and Black Bean Bean Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 17
- Sodium
- 585
Ingredients
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
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.