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Fresh Ham and Black Bean Salad | Easter Leftovers Recipe | Ham Recipe | Salad Recipe | Leftovers Salad Recipe

This is a guest post from Sammi of Grounded & Surrounded

It is not often I make a salad that is both healthy and packed with protein that my kids take such a liking to! However, this salad seems to have hit the spot with it’s diced ham, veggies, and black beans. You know a recipe is a keeper when the kids love it just as much as the adults!

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This salad is a simple and delightful lunch at home or on the go. I like to top the salad with diced avocado, but you can also mix it right into the salad. The salad stores well in the fridge for days which makes it the perfect recipe. Just spend a few minutes preparing the salad and then you have lunch for a week!

Assemble your ingredients for the ham and black bean salad: bell peppers, tomatoes, cilantro, feta, ham, black beans, olive oil, salt, pepper and avocados.

Here is what you need:

10 colorful mini bell peppers or about 2 cups, cut into rings with seeds removed
5 small tomatoes, chopped
½ cup (not packed) cilantro, chopped finely
½ cup crumbled feta
2 ½ – 3 cups ham bite-sized pieces
1 can black beans, drained and rinsed
2 Tbsp extra virgin olive oil
¾ tsp sea salt
¼ tsp ground black pepper
2 avocados

Cut peppers into rings, chop tomatoes into bite-sized pieces, and chop cilantro finely.

Step 1: Cut peppers into rings (removing the seeds), chop tomatoes into bite-sized pieces, and chop cilantro finely.

Drain and rinse black beans in colander.

Step 2: Drain and rinse black beans in colander removing as much water as possible.

In a large bowl, add chopped veggies, black beans, crumbled feta, diced ham, extra virgin olive oil, salt, and pepper.

Step 3: In a large bowl, add chopped veggies, drained and rinsed black beans, crumbled feta, diced ham, extra virgin olive oil, salt, and pepper.

Using a large spoon, mix all ingredients together in bowl.

Step 4: Mix all ingredients together in bowl. When serving, top with diced avocado. Serve cold or at room temp. Refrigerate leftovers.

Top with diced avocado then serve and enjoy.

Fresh Ham and Black Bean Salad

This salad seems to hit the spot with it's diced ham, black beans, and fresh veggies. Whether you need a simple and delightful lunch at home or on the go, this healthy recipe's for you!

Course Salad
Cuisine American
Keyword Fresh Ham and Black Bean Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 384 kcal
Author Sammi Ricke

Ingredients

  • 10 mini colorful bell peppers cut into(About 2 cups rings with seeds removed)
  • 5 small tomatoes (chopped)
  • 1/2 cup cilantro (chopped finely)
  • 1/2 cup crumbled feta
  • 2 1/2 -3 cups cooked ham (bite-sized pieces)
  • 1 can black beans (drained and rinsed)
  • 2 TBSP extra virgin olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 avocados

Instructions

  1. Cut peppers into rings (removing the seeds), chop tomatoes into bite-sized pieces, and chop cilantro finely.

  2. Drain and rinse black beans in colander removing as much water as possible.

  3. In a large bowl, add chopped veggies, drained and rinsed black beans, crumbled feta, diced ham, extra virgin olive oil, salt, and pepper.

  4. Mix all ingredients together in bowl. When serving, top with diced avocado. Serve cold or at room temp. Refrigerate leftovers.

Fresh Ham and Black Bean Salad

Sammi Ricke
Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life's essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi's Grounded & Surrounded Blog. You can also find her on Pinterest, Instagram, and Facebook.
Sammi Ricke
Sammi Ricke

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