Catalina Rice Salad Recipe

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Crisp peppers, chunks of ham and kidney beans make this one of the heartiest rice salads you'll ever sample. Sharon McClatchey from Muskogee, Oklahoma tops off the colorful combination with a bottle of Catalina dressing that she adds zip to with cayenne pepper.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 2-1/2 cups cooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup cubed fully cooked ham
  • 1/2 cup each chopped sweet red, green and yellow pepper
  • 1/2 cup chopped red onion
  • 1 bottle (8 ounces) Catalina salad dressing
  • 1/4 teaspoon cayenne pepper

Nutritional Facts

3/4 cup: 182 calories, 1g fat (0 saturated fat), 5mg cholesterol, 688mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 lean meat.


  1. In a bowl, combine the rice, beans, ham, peppers and onion. Combine the salad dressing and cayenne; pour over rice mixture and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 8 servings.
Originally published as Catalina Rice Salad in Quick Cooking May/June 2002, p35

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lauriehengels User ID: 974786 132906
Reviewed Mar. 30, 2009

"I made this without the ham for the VEGAN members in my family and they loved it. They now even make it for themselves."

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