Red Beans and Grains

Ingredients
3 cups diced cooked ham (about 1 pound)
2 cups cooked quinoa or brown rice
1 15-ounce can pinto beans, rinsed and drained
1 cup cooked white rice
1 large tomato, chopped (1 cup)
1 yellow or green sweet pepper, chopped (3/4 cup)
1/4 cup thinly sliced green onions
1/4 cup snipped fresh parsley
1 jalapeno pepper, finely chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
3 8-inch round loaves crusty bread (country bread)
Red-tip leaf lettuce

Directions
In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.
For vinaigrette, in a screw-top jar combine olive oil, red wine 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.
Make-Ahead Tip: Prepare rice mixture as directed. Cover and chill for up to 24 hours. Serve as directed.

(Collect From Shine)