Ham & Black Bean Salad
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked |
|
| 2 | cups |
black beans
|
|
| 1 | medium |
red onion
chopped |
|
| 1 | cup |
jicama
cubed |
|
| ½ | cup |
black olives
sliced |
*
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
green bell peppers
diced |
|
| ¼ | cup |
olive oil
divided |
|
| 4 | ounces |
ham
cubed, cooked |
|
| 3 | tablespoons |
red wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked |
|
| 473 | ml |
black beans
|
|
| 1 | medium |
red onion
chopped |
|
| 237 | ml |
jicama
cubed |
|
| 118 | ml |
black olives
sliced |
*
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
green bell peppers
diced |
|
| 59 | ml |
olive oil
divided |
|
| 115.6 | ml/g |
ham
cubed, cooked |
|
| 45 | ml |
red wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
Directions
Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat.
Add ham; cook 2 to 3 minutes stirring constantly.
Add to rice mixture. Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid.
Shake to blend. Drizzle dressing over salad.
