Chicken, Rice, and Black-Bean Salad

By YogiRenee

Ingredients

• 1 cup brown (or white) rice
• 1 2 1/2 4 2 1/2 pounds), shredded (about 4 cups)
• 1 1/2 (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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

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.