Recipe - Ham And Black Bean Salad

3 cup Cooked rice
cooled to room temperature
2 cup Canned black beans
rinsed and drained
1 md Red onion; chopped
1 cup Cubed jicama
(cut into 1/8inch cubes)
One half cup Sliced black olives
One half cup Diced red pepper
One half cup Diced green pepper
One fourth cup Olive oil; divided
4 ounce Cubed cooked ham
3 tablespoon Red wine vinegar
1 Garlic clove; minced
One half teaspoon Ground cumin
One half teaspoon Chili powder
One half teaspoon Salt
One half teaspoon Ground black pepper

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