Chicken, Rice, and Black Bean Salad

I often find leftover chicken as well as leftover brown rice in my fridge.  And one of my favorite things to do with those two ingredients is to marry them in this chicken, rice, and black bean salad.  Cause it may be September, but we are still hot as blazes here at the equator!

Chicken, Rice, and Black Bean Salad

Adapted from Martha Stewart 

Serves four

1 cup cooked brown rice

2-3 cups cooked, shredded chicken 

1 can (15 1/2 ounces) black beans, drained and rinsed

15-20 grape or plum tomatoes, halved

1 bell pepper, finely diced

3 green onions, thinly sliced

1/8 cup white-wine vinegar

1 1/2 tablespoons olive oil

1 teaspoon cumin

coarse salt and ground pepper

Mix everything in a bowl and toss to combine.  

Serve immediately, or refrigerate, covered, up to one day.