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Yield: Makes 6 servings.

• 3 cups cooked rice, cooled to room temperature
• 2 cups canned black beans, rinsed and drained
• 1 medium red onion, chopped
• 1 cup cubed jicama (cut into 1/8-inch cubes)
• 1/2 cup sliced black olives
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper
• 1/4 cup olive oil, divided
• 3/4 cup (4 ounces) cubed cooked ham
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Combine rice, beans, onion, jicama, olives and pepper 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 3 tablespoons oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.

Nutrition Facts
Calories 311   
% Daily Value: Total Fat 13g; Cholesterol 11mg; Sodium 584mg; Total Carbohydrate 39g; Dietary Fiber 4g; Protein 12g

Recipe courtesy of USA Rice Federation ( 

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