Ingredients
- 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 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
Make it step by step
- Combine rice, beans, Onion, 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.