| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked rice |
|
|
cooled to room |
|
|
temperature |
| 2 |
c |
Canned black beans |
|
|
rinsed and drained |
| 1 |
|
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 |
T |
Red wine vinegar |
| 1 |
|
Garlic clove, minced |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Chili powder |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
INSTRUCTIONS
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 Electronic format courtesy of Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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