Quick Ham & Bean Salad Recipe

Quick Ham & Bean Salad Recipe
Looking for a good side salad to take to the next BBQ or family gathering? This Easy Ham and Bean Salad is quick to put together and can be made a day or two ahead. It incorporates a few fresh vegetables with canned beans with a great sweet and sour dressing. The ham makes it suitable for a light main dish salad, but it’s also great with grilled meats or poultry as well as other picnic dishes.
Since this salad is colorful, it looks good on a buffet table and will be noticed at a potluck or get together (so that it will be eaten there and you won’t have to take any home with you). Since it contains beans, it’s full of fiber, as well as protein, iron, and vitamin C. This is a “must-try” salad that will be enjoyed by all.

8 Servings

1/4 cup vegetable oil
1/2 cup sugar
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco pepper sauce, or other hot sauce

1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1/2 cup green bell peppers, diced
1/2 red bell pepper, diced
1/2 cup chopped celery
3 chopped green onions including tops
1 cup lean ham , diced
  1. Mix the vegetable oil, sugar, vinegar, garlic, salt, pepper, and Tabasco in a blender container and blend until the sugar is dissolved. Scrape down the sides and blend again. Alternately, whisk together the dressing ingredients in a small bowl; set the dressing aside.

  2. Mix the beans, bell peppers, celery, onions, and ham in a small bowl.

  3. Pour the dressing over and mix well.

  4. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Amount Per Serving
Calories 253 Calories from Fat 76
Percent Total Calories From: Fat 30% Protein 16% Carb. 54%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 7 mg
Sodium 684 mg
Total Carbohydrate 34 g
Dietary Fiber 2 g
Sugars 13 g
Protein 10 g

Vitamin A 6% Vitamin C 30% Calcium 0% Iron 13%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.