Name: Chicken, Rice, and Black-Bean Salad
Prep time: 20 min
Total time: 1 min
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

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

Chicken, Rice, and Black-Bean Salad

brown (or white) rice

chicken (about 2 1/2 pounds), shredded (about 4 cups)

(15 1/2 ounces) black beans,

plum tomatoes, quartered lengthwise, seeded, and thinly sliced

jalapeno chile

white-wine vinegar

olive oil

cumin

salt and ground pepper

scallions, thinly sliced

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. Serve immediately, or refrigerate, covered, up to 1 day.

Now I need to go to the grocery.for items. Can't wait to try this!!!

Tasty salad! I doubled the recipe and used 1kg shredded poached chicken thighs. Topped with fresh coriander and parsley from the garden, avocado and some grated cheese.

This was super easy to make with left over chicken. I used the juice of one lime and white wine vinegar for more flavor. My kids loved it. I might add some avocado and cilantro next time. This recipe lends itself to adding veggies from the garden or the fridge.

I was surprised by how much my kids loved this salad/dish

Love this!  Poached boneless chicken breast for the recipe.  Even tho I made about a 3/4 batch, I used all the oil, vinegar and cumin called for . . . and it was almost perfect.  Added a few more dashes of vinegar, to my taste.  Also added some English cucumber chunks, to add some coolness and crunch.  (Not Southwestern, per se, but good!)  Next time may add some blanched corn cut off the cob. . . . yum!

I agree with Hans...cooking is experimentation! As the Dalai Lama said "Love and cooking should be approached with reckless abandon". I rotisserie my chicken myself ~ Mangia, Mangia!!

These are great recipes! I don't like to buy the store-baked chickens b/c of the incredibly high salt content. I bake up a few chickens at once, using different rubs or seasonings on each. Then I take the meat off the bones and freeze for later use. Not the freshest, but very handy in a pinch!

The scallions were obviously an unintentional omission.  These things are put together by people and people make mistakes.  Add the scalliions or leave them out.  Or add the cilantro or not.  Experiment.  This is called cooking.  It's not rocket science.  Try not to get hung up on the details and throw some things together and enjoy.  Be CREATIVE and reap the benefits.

Is the recipe correct as listed?   Scallions or no scallions?  Also, the vinegar to oil ratio seems a bit off.  Next time I make this I will ad more less vinegar and more oil.

This is very good.    I didn't use as much chicken as called for and it was fine.  Actually didn't see the scallions on the list of ingredients so didn't put any in.   My husband suggested cilantro would be good in it and I think he is right.

Chicken, Rice, and Black-Bean Salad

Prep Time: 20 minutes

Total: 1 hours

Author : Martha Stewart

Ingredients

Instructions

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