Southwest Ham and Bean Salad with Colorful Peppers

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Southwest Ham and Bean Salad with Colorful Peppers
Serves 4
Great recipe for Easter ham leftovers.
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  1. 2 Cups Ham, cut in julienne strips
  2. 1⁄2 Cup White Beans, canned, rinsed
  3. 1⁄2 Cup Black Beans, canned, rinsed
  4. 1⁄2 Cup Dark Kidney Beans, canned, rinsed
  5. 1⁄2 Cup Red Onion, cut in slivers
  6. 1⁄2 Cup Bell Peppers, colorful medley, chopped
  7. 1 Tbsp. Garlic, fresh, minced
  8. 1 tsp. Chipotle Powder
  9. 1 tsp. Chili Powder
  10. 2 tsp. Cumin, ground
  11. 1⁄4 Cup Teriyaki Sauce
  12. 2 Tbsp. Sesame Oil
  13. 1 Tbsp. Rice Wine Vinegar
  14. 1⁄4 tsp. Liquid Smoke
  15. - Salt and Pepper, To Taste
  1. Combine all ingredients together and toss. Serve chilled.
Nino Salvaggio

Check out more leftover recipes from Chef Pete on his blog.