Rice Salad with Chicken, Black Beans and Feta

During the summer especially, I like having a salad or two in the fridge to serve as side dishes for dinner or a main dish for lunch.  A good friend served this rice salad when I was over at her house for lunch and shared the recipe. As she said, this is a starting point. Mix it up and taste it. Like feta? Add more. Dislike feta? Leave it out altogether.  Add more lemon juice or basil or mint to suit your tastebuds.   I made it without the feta, but only because I didn’t have any in the house.

Rice Salad with Chicken and Black Beans

This rice salad with chicken and black beans makes a great summer lunch.

  • 1 cup rice, cooked (wild rice blend is good)
  • 1 cup cooked chicken, chopped
  • 1 15-oz can black beans, drained and rinsed
  • 3/4 cup feta cheese, crumbled
  • 1/3 cup red onion, diced
  • 1/3 cup chopped fresh basil or mint
  • 1/4 cup lemon juice
  • 3 Tbs olive oil
  • salt and pepper to taste

Mix all the ingredients together in a bowl, then taste and adjust the amount of onion, cheese, basil, lemon juice, etc. Cover and refrigerate at least 30 minutes before serving. Leftovers are great the next day too.




  1. humm… looks good!! fantastic recipe!
    Good job!!