Chicken, Rice, and Black-Bean Salad

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken, Rice, and Black-Bean Salad

Source: Everyday Food, June 2005

Ingredients

  • 1 cup brown (or white) rice
  • 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
  • 1 can (15 1/2 ounces) black beans, drained and rinsed
  • 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
  • 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
  • 1/4 cup white-wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 4 scallions, thinly sliced

Directions

  1. Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

  2. Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.

Cook's Notes

Serve immediately, or refrigerate, covered, up to 1 day.

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