Southwest Chicken And Rice Salad

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This is a recipe from everyday food magazine. Definitely a go to recipe for a light and easy dinner in the summer, lunch, or to take for pot-lucks and bbqs. I always get asked for the recipe. Serves 4 as a main dish and 8 as a side dish.

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Steps

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Cook rice according to package directions.

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Spread on a baking sheet , refrigerate until cool.

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Place cooled rice in a large bowl , add chicken , beans , tomatoes , green onions , jalapeno , vinegar , oil , and cumin.

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Season with salt and pepper , toss to combine.

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Serve immediately or refrigerate up to one day.

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Ingredients

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brown rice, rotisserie-cooked chicken, black beans, plum tomatoes, green onions, jalapeno, white wine vinegar, olive oil, ground cumin, salt and pepper