Description[]
Makes 6 servings
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
Directions[]
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.