Ingredients:

3 c Cooked rice cooled to room temperature
2 c Canned black beans rinsed and drained
1 md Red onion; chopped
1 c Cubed jicama (cut into 1/8-inch cubes)
1/2 c Sliced black olives
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Olive oil; divided
4 oz Cubed cooked ham
3 tb Red wine vinegar
1 Garlic clove, minced
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt
1/2 ts Ground black pepper

Method:

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.

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