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Serves 4 generously
1 cup Brown or White rice cooked and cooled in advance
1 cooked chicken (about 2½ lbs/1 kilo) shredded (about 4 cups)
1 15.5 oz can black beans, rinsed and drained
6 plum tomatoes, sliced
4 scallions (green onions) thinly sliced
1 jalapeno chile pepper, minced (remove seeds and ribs to reduce heat if desired) (Optional)
¼ cup white wine vinegar
3 tbs extra virgin olive oil
½ tsp ground cumin (more if desired)
Salt and freshly ground black pepper
1. Cook rice in advance and allow to cool thoroughly.
2. Place rice in a large bowl and add all other dry ingredients. Toss thoroughly.
3. Add vinegar and oil, salt and pepper and toss again.
4. Serve on a bed of romaine or other crisp lettuce.
Source: Everyday Food, June 2005
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