Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
835
Calories
43g
Protein
30g
Fat
97g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
1
Combine rice, beans, onion, jicama, olives and pepper in large bowl; set aside.
2
Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture.
3
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.
Recipe sourced from
fandom