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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine ham, quinoa (or brown rice), beans, white rice, tomato, bell pepper, green onions, parsley and jalapeño. Set aside.
For vinaigrette, in a screw-top jar, combine oil, vinegar, garlic, thyme, black pepper and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.
Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.