| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Main dish |
6 |
Servings |
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 |
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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