Chicken, Rice, and Black-Bean Salad

Chicken, Rice, and Black-Bean Salad


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


  1. Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
  2. Meanwhile 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.
  3. Serve immediately, or refrigerate, covered, up to 1 day.

Serves 4.

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