Chicken, Rice, and Black-Bean Salad

Inspiration:
I like to take pasta salads to work during the week. I had this recipe from Martha Stewart sitting in my recipe binder and finally got around to making it (with some modifications).


Ingredients:

• 1 cup brown (or white) rice
• 3 boneless skinless chicken breasts, cooked with olive oil, kosher salt, Adobo Seasoning from Penzeys, cooled and diced
  
• 1 can (15 1/2 ounces) black beans, drained and rinsed
• 2-4 on-the-vine tomatoes, seeded and diced
• 3-4 scallions and 1 garlic scape (optional), 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

Instructions:

1. Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
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. Serve immediately, or refrigerate, covered, up to 1 day.

Recipe Notes: To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing. Serves 4.

My Notes: I loved this recipe--what a great summer dish! I love the flavors, and it has a nice kick. If you don't like spicy food, cut back or eliminate the jalepeño. I absolutely love the Adobo Seasoning from Penzeys and highly recommend it. Although this isn't really a Mexican recipe, I am tagging it as such due to its flavor profile. I am already looking forward to tomorrow's lunch.


Liz's Rating: 10/10
Tim's Rating: 9.5/10