HAM AND BLACK BEAN BEAN SALAD

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Ham and Black Bean Bean Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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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