Ham & Black Bean Salad

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Servings: 6 Difficulty: Advanced
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A hearty and colorful salad combining smoky ham, earthy black beans, and crisp vegetables in a zesty vinaigrette.
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This vibrant Ham and Black Bean Salad is a perfect blend of textures and flavors, offering a satisfying meal that’s both light and filling. The dish features tender cooked rice mixed with earthy black beans, crisp jicama, and sweet bell peppers, all tossed with savory cubes of ham. A quick sauté enhances the ham’s smokiness, while a simple garlic-cumin vinaigrette ties everything together with a bright, tangy kick. Ideal for potlucks, picnic lunches, or a quick weeknight dinner, this salad holds up well at room temperature and tastes even better as leftovers. ItâÂÂs a versatile recipe that balances protein, fiber, and fresh crunch, making it a favorite for warm-weather eating or a healthy side dish.

Ham & Black Bean Salad recipe image
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Ham & Black Bean Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 234.0

Description

This vibrant Ham and Black Bean Salad is a perfect blend of textures and flavors, offering a satisfying meal that&# 226;ÂÂs both light and filling. The dish features tender cooked rice mixed with earthy black beans, crisp jicama, and sweet bell peppers, all tossed with savory cubes of ham. A quick sauté enhances the ham's smokiness, while a simple garlic-cumin vinaigrette ties everything together with a bright, tangy kick. Ideal for potlucks, picnic lunches, or a quick weeknight dinner, this salad holds up well at room temperature and tastes even better as leftovers. ItâÂÂs a versatile recipe that balances protein, fiber, and fresh crunch, making it a favorite for warm-weather eating or a healthy side dish.

Ingredients

Directions

  1. Ensure the cooked rice has cooled to room temperature.
  2. Rinse and drain 2 cups of canned black beans thoroughly.
  3. Chop 1 medium red onion and dice 1 cup of jicama into 1/8-inch cubes.
  4. Dice 1/2 cup of red pepper and 1/2 cup of green pepper.
  5. Slice 1/2 cup of black olives.
  6. Cube 4 oz of cooked ham.
  7. Mince 1 garlic clove.
  8. In a large bowl, combine the cooled rice, black beans, red onion, jicama, olives, red pepper, and green pepper. Set aside.
  9. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  10. Add the cubed ham to the skillet and cook for 2 to 3 minutes, stirring constantly, until lightly browned.
  11. Add the cooked ham to the rice and vegetable mixture in the large bowl.
  12. In a small jar with a lid, combine the remaining olive oil, red wine vinegar, minced garlic, ground cumin, chili powder, salt, and black pepper.
  13. Shake the jar vigorously until the dressing is well blended and emulsified.
  14. Drizzle the dressing evenly over the salad.
  15. Toss gently to coat all ingredients thoroughly. Serve immediately or chill before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 234.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 50.4g17%
Dietary Fiber 0.7g3%
Sugars 0.0g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld and improve after chilling overnight.

Variations: For a vegetarian version, omit the ham and add extra black beans or chickpeas. You can also substitute the rice with quinoa for a gluten-free option.

Tip: If the salad seems dry after tossing, add a splash of extra olive oil or a squeeze of lime juice to refresh the flavors.

Keywords: ham, black beans, salad, rice salad, jicama, chili powder, cumin, vinaigrette, potluck, picnic, leftovers, hearty salad, american cuisine, vegetable salad, meal prep
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