Southwest Chicken and Rice Salad

Ingredients

• 1 cup brown rice or white rice, long grain
• 1 rotisserie-cooked chicken, shredded (about 4 cups)

• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 6 plum tomatoes, seeds removed and diced
• 4 green onions, thinly sliced
• 1 jalapeno, seeds and ribs removed, minced
• 1/4 cup white wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• salt and pepper

Directions

1. 1

   Cook rice according to package directions. Spread on a baking sheet, refrigerate until cool.

2. 2

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

3. 3

   Season with salt and pepper, toss to combine.

4. 4

   Serve immediately or refrigerate up to one day.