Chicken, Rice and Black Bean Salad

Serves 4 generously

1 cup Brown or White rice cooked and cooled in advance

1 cooked chicken (about 2½ lbs/1 kilo) shredded (about 4 cups)

1 15.5 oz can black beans, rinsed and drained

6 plum tomatoes, sliced

4 scallions (green onions) thinly sliced

1 jalapeno chile pepper, minced (remove seeds and ribs to reduce heat) (Optional)

¼ cup white wine vinegar

3 tbsp extra virgin olive oil

½ tsp ground cumin (more if desired)

Salt and freshly ground black pepper

1. Cook rice in advance and allow to cool thoroughly.
2. Place rice in a large bowl and add all other dry ingredients. Toss thoroughly.
3. Add vinegar and oil, salt and pepper and toss again.
4. Serve on a bed of romaine or other crisp lettuce.

Source: Everyday Food, June 2005

Copyright © 2001-2012 by The Still Waters Group

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