Ham Rice And Bean Salad
|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)|
Whisk first 4 ingredients to blend in small bowl.
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.