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🍽️ Colorful Rice Salad with Ham

528 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• salt
• 150 g kidney beans (drained weight; can)
• 150 g white beans (drained weight; can)
• 150 g corn (drained weight; can)
• 200 g cooked ham
• 2 green bell peppers
• 2 tomatoes
• 1 onion
• 4 tbsp olive oil
• 1.5 tbsp white wine vinegar
• pepper

Instructions

1. 1. Add the rice to 600 milliliters of boiling salted water and cook it for 20 to 25 minutes.
2. 2. Place the beans and corn in a colander, rinse them with water, and let them drain well.
3. 3. Cut the ham into small cubes. Wash the bell peppers, halve them, remove the seeds, and dice them small as well. Wash the tomatoes, quarter them, remove the stem ends and seeds, and dice the flesh. Peel the onion and chop it finely.
4. 4. Heat 1 tablespoon of oil in a pan and sauté the onion in it over medium heat until translucent. Add the beans, corn, peppers, and ham and sauté everything for 3 minutes. Remove the pan from the heat and let the mixture cool down slightly.
5. 5. Mix the rice with the vegetable mixture and the tomato cubes. Whisk the vinegar with the remaining oil and toss it with the salad. Season everything with salt and pepper to taste.

Nutrition per serving

• kcal: 528
• Protein: 24 g · Fett/Fat: 13 g · Carbs: 76 g