Monday, July 14, 2008

Chicken, Rice, and Black-Bean Salad

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).

  • 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

  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


Joelen said...

This looks great... and reminds me of the usual "burrito bowl" I order from Chipotle, minus the lettuce!

10yearstogether said...

Awesome! I'm adding this to my list!

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