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Mexican Rice and Bean Salad with Chicken is a fabulous main dish salad — complete with carbs, protein, fiber and healthy fresh herbs. Enjoy this quick meal that doesn’t compromise on quality ingredients for best health.
Rice and beans are some of the best staples for wellness, full of nutrients and gentle on the body. You can also find the basic Marinated Rice and Bean Salad template here, which allows you to make any salad with rice and beans — the lighter side of hearty favorites!
Mexican Rice and Bean Salad with Chicken is perfect for most diets: including Gluten-free, Anti-Inflammatory, Vegan (if you omit the chicken) and Low vA (VAD).
Ingredients in Mexican Rice and Bean Salad with Chicken
Leftover chicken
Mexican Rice and Bean Salad with Chicken uses leftover chicken. This can be a store bought chicken, or in our house, we often have breast meat leftover after I roast a whole chicken. Pull that chicken off the bone, and chop or shred it, whichever you prefer.
How to prep the brown rice
With rice, I always make a big pot, so I always have leftovers. Cold leftover rice can be briefly re-heated to make it soft again.
To reheat: For every 2 cups rice, add 1/4 cup water. Cover and heat over low heat for 10 minutes. Allow the steam to soften the rice by turning off the heat, but leaving the lid on for an additional 10 minutes.
For this salad, then remove the pot from its warm heat source, and remove the lid. Allow the rice to come to room temperature or warm, as preferred.
Otherwise, make a fresh pot of rice for this recipe, and let it cool to room temp or warm before tossing with the other ingredients.
Yes, this salad can be served warm, room temp, or it can be chilled before serving. Warm salads are popular in France, and I love them. But most Americans prefer cold salads. See what you like best.
All the ingredients
- leftover chicken breast, (cooked) shredded or chopped (or okay to use thigh if preferred)
- brown rice
- black or kidney beans — Fine to use another bean, too, as preferred. (See the best beans for your blood type here.)
- olive oil
- fresh lemon juice
- fresh cilantro — Okay to omit for Low vA.
- sea salt
- cumin powder
I added olives to the salad for the photos — to add visual interest. If you eat olives, sure, add them! If not, feel free to add one more ingredient to the recipe that you enjoy; some options include: cucumbers, Pickled Zucchini, green onions, white corn or celery. Or not. 🙂
How to make Mexican Rice and Bean Salad with Chicken
With leftover chicken, and leftover or quickly prepped rice, this recipe comes together SO fast. It is truly a 15-minute dinner or lunch, if you have the rice made.
- In a large mixing bowl, combine salad ingredients in order listed: chicken, rice, beans, then salad dressing ingredients — olive oil, fresh lemon juice, fresh cilantro, sea salt and cumin.
- Toss together gently but well.
- Serve!
Mexican Rice and Bean Salad with Chicken (Gluten-free, Anti-Inflammatory)
Equipment
- pot if you need to make the rice (don't have leftovers)
Ingredients
- 2 cups chicken breast leftover, (cooked) shredded (or okay to use thigh if preferred)
- 2 cups brown rice room temp or warm (not cold and hard); see Notes on how to refresh leftover cold rice
- 1-½ cups black beans or kidney, or one can, drained and rinsed, or home-cooked
- 3 Tablespoons olive oil
- 3 Tablespoons lemon juice fresh
- ½ bunch cilantro fresh
- ¾ teaspoon sea salt or Mineral Salt
- ½ teaspoon cumin powder
Instructions
- In a large mixing bowl, combine salad ingredients in order listed: chicken, rice, beans, then salad dressing ingredients -- olive oil, fresh lemon juice, fresh cilantro, sea salt and cumin.
- Toss together gently but well.
- Serve! (May be served on bed of lettuce, if desired, such as butter lettuce.)
Notes
How to reheat leftover cold rice
Leftover cold rice is sometimes hard and crunchy. We don't want that. Here I share how to refresh that rice, so the texture is soft again.- For every 2 cups rice, add ¼ cup water. Cover and heat over low heat for 10 minutes.
- Allow the steam to soften the rice by turning off the heat, but leaving the lid on for an additional 10 minutes.
- Remove the pot from its warm heat source, and remove the lid. Allow the rice to come to room temperature or warm, as preferred.
Nutrition
You can Pin Mexican Rice and Bean Salad with Chicken here:
More rice and bean articles and recipes
- Mediterranean Rice and Bean Salad with Chicken
- Marinated Asparagus and Bean Detox Salad
- Beans and Rice Flour Waffles
- Nutritious Bean and Oat Waffles
- Healthiest Hummus Recipe
- Instant Pot Split Pea Soup with Chicken & Ginger
- White Minestrone Soup
- Chickpea Polenta
- Easy Pickled String Beans
- Sweet Bean Chickpea Cookie Dough Ice Cream
- Easy Gluten-free Rice Bread
- Rice Flour Porridge
Al says
Hey Megan, this was great. We had it for dinner last night. My wife loved it. I’m the cook. Thanks! We’re glad to see these great bean recipes on your blog. I like to cook with them, and we both seem to have happier stomachs eating them. Nice easy recipe.
Marie-Pierre Breton says
I’ve used white beans instead because of the dark ones, and it still was a great salad! I love how easy it is and so fresh!
Megan says
Great, Marie-Pierre, thanks for commenting. So glad you enjoyed!
Angela says
This was a fantastic recipe for our dinner (love hearty salads)! It was easy to prepare and so delicious. I can’t wait to make it again!!
Megan says
Great to hear, Angela! Thanks so much for sharing your experience! 🙂