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Chicken, Rice, and Black-Bean Salad

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.

Everyday Food, June 2005 http://www.marthastewart.com/340367/chicken-rice-and-black-bean-salad
3.464285
Rated
69.2857100(29)29
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Serves 4

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 Note

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

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