Crunchy Rice, Bean & Ham Salad
Created by Puppitypup on December 14, 2018
- Servings: 12-16
- Prep Time: 20m
- Cook Time: 10m
- Recipe #31110
Ingredients
- FOR SALAD
- 3 cups cooked rice (cooked with salt)
- 1 can (16 ounce) kidney beans (drained and rinsed)
- 1 1/2 cups sliced celery
- 1/2 cup chopped green onion
- 1/2 cup chopped green bell pepper
- 1 jar (2 ounce) pimientos
- 250 grams ham (2 cups diced cooked ham)
- FOR DRESSING
- 1/3 cup cider vinegar
- 3 tablespoons granulated sugar
- 1/4 cup oil (vegetable oil)
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons garlic salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- TO SERVE
- 1 head iceberg lettuce
- 1 to 2 tomatoes, deseeded and diced
- 2 large eggs (hard-boiled, chopped)
How to Make
-
Step 1: Combine salad ingredients, set aside.
-
Step 2: Combine dressing ingredients in a small pan. Bring to a boil and pour over rice mixture and toss.
-
Step 3: Cover and chill, stirring occasionally. Chill for 8 - 24 hours.
-
Step 4: Serve on lettuce leaves and garnish with tomatoes and eggs.
Nutritional Facts
- Serving Size: 1 (235.6 g)
- Calories 328.4
- Total Fat - 8.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 58.6 mg
- Sodium - 532.4 mg
- Total Carbohydrate - 43.6 g
- Dietary Fiber - 10.8 g
- Sugars - 5.9 g
- Protein - 19.8 g
- Calcium - 80.5 mg
- Iron - 4.8 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.5 mg