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Ham Rice And Bean Salad Recipe
|Red wine vinegar||6 Tablespoon|
|Olive oil||6 Tablespoon|
|Fresh lime juice||4 1⁄2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Long grain brown rice||1 Cup (16 tbs)|
|Diced cooked ham||1 Cup (16 tbs)|
|Canned kidney beans||15 Ounce, rinsed, drained (1 Can)|
|Canned cannellini||15 Ounce, rinsed, drained (1 Can)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3512 Calories from Fat 916
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 16.7 g83.6%
Trans Fat 0 g
Cholesterol 93.8 mg
Sodium 2786.5 mg116.1%
Total Carbohydrates 501 g166.9%
Dietary Fiber 134.9 g539.8%
Sugars 50.9 g
Protein 164 g327.6%
Vitamin A 51.2% Vitamin C 231%
Calcium 101.6% Iron 186.7%
*Based on a 2000 Calorie diet
Season dressing to taste with salt and pepper. (Can be prepared I day ahead. Cover and let stand at room temperature. Whisk before using.)
Combine water, rice and ham in heavy medium saucepan.
Bring to boil; stir.
Cover, reduce heat to medium low and simmer until rice is tender and water absorbed, 30 minutes.
Combine rice mixture and all remaining ingredients in large bowl.
Toss with enough dressing to coat.