No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 20 mins
    total time: 1 hour
  • servings: 4

advertisement

advertisement

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

Cook's Note

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

Directions

  1. Step 1

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

  2. Step 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.

Source
Everyday Food, June 2005

advertisement

advertisement

Reviews (10)

  • tarathedoula 19 Jul, 2011

    This was super easy to make with left over chicken. I used the juice of one lime and white wine vinegar for more flavor. My kids loved it. I might add some avocado and cilantro next time. This recipe lends itself to adding veggies from the garden or the fridge.

  • Lotusreads 8 Oct, 2008

    I was surprised by how much my kids loved this salad/dish

  • JACKIE2830 28 Aug, 2008

    Absolutely perfect as is! Don't know how it happened but my recipe copy has sliced black olives, sour cream,

  • ur2creative 5 Aug, 2008

    Love this! Poached boneless chicken breast for the recipe. Even tho I made about a 3/4 batch, I used all the oil, vinegar and cumin called for . . . and it was almost perfect. Added a few more dashes of vinegar, to my taste. Also added some English cucumber chunks, to add some coolness and crunch. (Not Southwestern, per se, but good!) Next time may add some blanched corn cut off the cob. . . . yum!

  • culinaryguru 23 Jun, 2008

    I agree with Hans...cooking is experimentation! As the Dalai Lama said "Love and cooking should be approached with reckless abandon". I rotisserie my chicken myself ~ Mangia, Mangia!!

  • betsyjustis 6 Jun, 2008

    These are great recipes! I don't like to buy the store-baked chickens b/c of the incredibly high salt content. I bake up a few chickens at once, using different rubs or seasonings on each. Then I take the meat off the bones and freeze for later use. Not the freshest, but very handy in a pinch!

  • HansGustav 1 Jun, 2008

    The scallions were obviously an unintentional omission. These things are put together by people and people make mistakes. Add the scalliions or leave them out. Or add the cilantro or not. Experiment. This is called cooking. It's not rocket science. Try not to get hung up on the details and throw some things together and enjoy. Be CREATIVE and reap the benefits.

  • pamkow 31 May, 2008

    Is the recipe correct as listed? Scallions or no scallions? Also, the vinegar to oil ratio seems a bit off. Next time I make this I will ad more less vinegar and more oil.

  • MLuiken 30 May, 2008

    This is very good. I didn't use as much chicken as called for and it was fine. Actually didn't see the scallions on the list of ingredients so didn't put any in. My husband suggested cilantro would be good in it and I think he is right.

  • yugogurl 29 May, 2008

    How many scallions do we use I wonder?