Colorful Rice Salad with Ham
Colorful Rice Salad with Ham - "Colorful and tasty" is the motto here.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams Long grain rice
- salt
- 150 grams Kidney beans (canned, drained)
- 150 grams white Beans (canned,drained)
- 150 grams Corn (canned, drained)
- 200 grams Boiled ham
- 2 green Bell pepper
- 2 Tomatoes
- 1 onion
- 4 Tbsps olive oil
- 1 ½ Tbsps White vinegar
- peppers
Preparation steps
Cook rice in 600 ml (approximately 2 1/2 cups) of boiling salted water.
Meanwhile, place beans and corn in a colander, rinse with cold water and drain well.
Cut ham into small cubes. Rinse and halve bell peppers. Remove seeds and ribs and cut into small cubes. Rinse and dry tomatoes. Cut tomatoes into quarters, remove stems and seeds and cut into cubes. Peel and finely chop onion.
Heat 1 tablespoon of oil in a pan and saute onion on medium heat until translucent. Add beans, corn, bell peppers and ham and saute for about 3 minutes. Remove from heat and let cool slightly.
Combine rice with vegetables and diced tomatoes. Mix vinegar with remaining oil and drizzle over salad. Season with salt and pepper.
