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.

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Comments

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

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