Ham & Black Bean Salad Recipe

5 from 1 vote

Use up leftovers and upgrade your classic ham salad recipe with black beans, fresh veggies, and a light olive oil dressing for a filling meal!

Prep Time10

Total Time10

Course: Lunch, Main Course, Main Dish

Cuisine: All American

Servings: servings

Calories: 458kcal

Cost: $6.00

3 cups cooked ham, cut into bite-sized pieces
1 (15 ounce) can black beans, drained and rinsed
10 mini bell peppers, sliced into rings and deseeded (about 2 cups of pepper rings)
2 tomatoes, chopped
1/3 cup cilantro, chopped finely
1/2 cup crumbled feta
2 Tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 avocados, diced

In a large bowl, add the ham, black beans, mini bell pepper rings, tomatoes, cilantro, feta, extra virgin olive oil, salt, and black pepper. Gently mix until combined.
3 cups cooked ham, cut into bite-sized pieces, 1 (15 ounce) can black beans, drained and rinsed, 10 mini bell peppers, sliced into rings and deseeded, 2 tomatoes, chopped, 1/3 cup cilantro, chopped finely, 1/2 cup crumbled feta, 2 Tablespoons extra virgin olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper
When serving, top with diced avocado and additional feta cheese. Serve cold or at room temperature.
2 avocados, diced
Refrigerate leftovers for up to 3 days.

Serving Tips - Depending on the salt in the ham and black beans, more salt and ground black pepper may be needed.