Ham And Black Bean Salad

Course : Beans
Serves: 6
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3 cups cooked rice -- cooled to room -- temperature
2 cups canned black beans -- - rinsed and -- drained
1 medium red onion -- chopped
1 cup cubed jicama -- - (cut into -- 1/8-inch
1/2 cup sliced black olives
1/2 cup diced red pepper
1/2 cup diced green pepper
1/4 cup olive oil -- divided
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

Preparation / Directions:

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. Source: Viva Arroz! Reprinted with permission from USA Rice Council

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