CHICKEN, BLACK BEAN, CORN, TOMATO, AND RICE SALAD

Beans and corn are two major staples in Mexican cooking. Here they are combined
with chicken and rice and other tasty ingredients to make a great main-course
salad. Serve slightly chilled or at room temperature with a basket of warmed tor-
tillas.

¹/2 cup long-grain white rice, cooked according to package directions (1¹/2 cups
cooked), drained
1 cup cooked corn kernels, fresh or frozen
1 cup shredded cooked chicken
2 small tomatoes, seeded, chopped, and drained
¹/2 cup chopped red bell pepper
¹/4 cup chopped yellow onion
¹/4 cup chopped fresh cilantro or parsley, plus a few sprigs for garnish
¹/4 to ¹/3 cup olive oil
¹/4 cup fresh lime juice
1 teaspoon red wine vinegar
1 teaspoon salt
¹/4 teaspoon sugar
¹/4 teaspoon ground cumin
Freshly ground pepper
2 avocados, peeled, pitted, and chopped

In a large bowl, mix together the rice, beans, corn, chicken, tomatoes, bell pepper,
onions, and chopped cilantro.

In a small bowl, whisk together the oil, lime juice, vinegar, salt, sugar, cumin, and
pepper to taste. Pour over the bean mixture and mix. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving. Just before serving, add the avo-
cados. Garnish with cilantro sprigs.

Makes 6 servings

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