Colorful Rice Salad with Ham

Ingredients

• 300 g long grain rice
• Salt
• 150 g kidney beans (drained weight; canned)
• 150 g white beans (drained weight; canned)
• 150 g corn (drained weight; canned)
• 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.

   Cook rice in 600 ml boiling salted water for 20–25 minutes.

2. 2.

   Meanwhile rinse beans and corn in a sieve, drain well.

3. 3.

   Dice the ham. Wash peppers, halve, seed, and dice. Quarter tomatoes, remove stems and seeds, dice flesh. Peel onion and finely chop.

4. 4.

   Heat 1 tbsp oil in a pan, sauté onion over medium heat until translucent. Add beans, corn, pepper, and ham; cook for 3 minutes. Remove from heat and let cool slightly.

5. 5.

   Combine rice with vegetable mixture and tomato cubes. Whisk vinegar with remaining oil and mix into salad. Season with salt and pepper.