Chicken, Rice and Black Bean Salad!

I am excited to try a new salad tonight for dinner! Since, as you have seen, we have done some more "fattening" meals lately, I decided to research some yummy salads for this week. The first one we are trying tonight is Chicken, Rice and Black Bean Salad... should be good!

Ingredients

Serves 4

• 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

Directions

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.