Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine. If I had closed my eyes, I would have thought I was at Chipotle's!!
Source: adapted from Everyday Food magazine, June 2005
1 c. brown rice
1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)
1 can (15 1/2 oz.) 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
4 scallions, thinly sliced
1/4 c. white-wine vinegar
3 T. olive oil
1/2 t. ground cumin
sea salt & ground pepper
Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method. Spread on a baking sheet; refrigerate until cool.
Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro. Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl. Toss to combine.