Ham and Black Bean Bean Salad Recipe

Name: Ham and Black Bean Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked rice (1 cup uncooked); 1 can black beans (15 or 16 ounces); 1 medium red onion, chopped; 1 cup jicama, cut in tiny cubes; 1/2 cup sliced green or 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 cubed cooked ham; 1 garlic clove, minced; 3 tablespoons white wine vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/2 teaspoon ground black pepper

Servings: persons

3 cups cooked rice (1 cup uncooked)
1 can black beans (15 or 16 ounces)
1 medium red onion, chopped
1 cup jicama, cut in tiny cubes
1/2 cup sliced green or 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 cubed cooked ham
1 garlic clove, minced
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper

1
Cook rice according to package directions with salt and water (butter, optional).
2
When the rice has cooled a bit, transfer to a large mixing bowl and combine gently with the black beans, which have been rinsed and drained.
3
Chop the red onion and taste to see if it's too strong for an uncooked salad.
4
If strong, soak the onion in cold water, spiked with a bit of sugar and vinegar, for 10 minutes.
5
Drain onion and add to rice mixture, along with the jicama, olives and both bell peppers.
6
Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
7
Add ham; saute, stirring, 2 to 3 minutes, adding the minced garlic for the last minute of cooking.
8
Add ham mixture to rice.
9
Add the remaining 3 tablespoons oil to a small jar.
10
Add vinegar, cumin, chili powder, salt and pepper in small jar with lid.
11
Shake well and drizzle the dressing over the salad.
12
Toss with a fork and taste for salt and pepper.
13
Serve at room temperature for best flavor.

906

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups cooked rice (1 cup uncooked), 1 can black beans (15 or 16 ounces), 1 medium red onion, chopped, 1 cup jicama, cut in tiny cubes, and more.

Yes, Ham and Black Bean Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ham and Black Bean Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions