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

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.
   
   
   
   
   Martha Stewart Everyday Food June 2005