- make this recipe
- user reviews (0)
Red Beans and Grains
Ingredients
-
3
cups diced cooked ham (about 1 pound)
-
2
cups cooked quinoa or brown rice
-
1
15 ounce can pinto beans, rinsed and drained
-
1
cup cooked white rice
-
1
large tomato, chopped (1 cup)
-
1
yellow or green sweet pepper, chopped (3/4 cup)
-
1/4
cup thinly sliced green onions
-
1/4
cup snipped fresh parsley
-
1
jalapeno pepper, finely chopped
-
3
tablespoons olive oil
-
3
tablespoons red wine vinegar
-
2
cloves garlic, minced
-
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
-
1/2
teaspoon ground black pepper
-
1/4
teaspoon ground red pepper
-
3
8 inches round loaves crusty bread (country bread)
-
Red-tip leaf lettuce
Directions
1. In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.
2. For vinaigrette, in a screw-top jar combine olive oil, red wine vinegar, garlic, thyme, black pepper, and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.
3. Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.
From the Test Kitchen
- Make Ahead Tip Prepare rice mixture as directed. Cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts
(Red Beans and Grains)
- Servings Per Recipe 6,
- Calories 333,
- Protein (gm) 18,
- Carbohydrate (gm) 45,
- Fat, total (gm) 9,
- Cholesterol (mg) 24,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 41,
- Vitamin C (mg) 39,
- Sodium (mg) 961,
- Calcium (DV %) 71,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
