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Southwestern Chicken Salad Recipe 2009-08-17 14:03:58

Chicken, Rice, and Black-Bean Salad

Chicken, Rice, and Black-Bean Salad

From Everyday Food


  1. 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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