Ham and Black Bean Blitz
Recipe Description
Makes 6 servingsIngredients
- 3 cups cooked rice, cooled to room temperature
- 1 15- to 16-ounce can black beans, drained and rinsed
- 1 medium-size red onion, chopped
- 1 cup cubed jícama|jicama (cut into 1/8-inch cubes)
- 1/2 cup sliced 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 (4 ounces) cubed cooked Ham
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Combine rice, beans, Onion, jícama|jicama, 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 3 tablespoons oil, vinegar, garlic, cumin, chili powder, salt and black pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.
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 3 tablespoons oil, vinegar, garlic, cumin, chili powder, salt and black pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.
This article uses material from the "Ham and Black Bean Blitz" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
