Mexican Rice and Bean Salad with Chicken (Gluten-free, Anti-Inflammatory)

Mexican Rice and Bean Salad with Chicken served on white plate

Mexican Rice and Bean Salad with Chicken (Gluten-free, Anti-Inflammatory)

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.

Course DInner, lunch, Main Course, Main Dish

Cuisine American, Mexican

Keyword anti-inflammatory, chicken, gluten-free, low copper, low oxalate, low vitamin A, mexican, rice and bean, salad

Prep Time 15

Total Time 15

Servings servings

Calories 611kcal

Author Megan

Cost $8

Equipment

large mixing bowl
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
1/2 bunch cilantro fresh
3/4 teaspoon sea salt or Mineral Salt
1/2 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 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.
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.

Nutrition