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Chili-Spiked Rice and Bean Salad with Chicken
by Colleen Schoellkopf
serves: 6
  yields 6 cups and is 9 points per 1 cup serving
Ingredients:
  4 cups   cooked boil in bag rice
  3 Tbl.   chopped fresh parsley
  2 Tbl.   cider vinegar
  2 Tbl.   olive oil
  1 Tbl.   chili powder
  1/2 tsp   salt
  1/2 tsp.   ground cumin
  2 cups   cubed cooked chicken breast
  1 15 oz   can red kidney beans, rinsed and drained
  1/2 cup   seeded and chopped green bell pepper
  2 large   scallions, chopped
Directions:
  Combine the rice, parsley, vinegar, oil, chili powder, salt, and cumin in a large bowl. Stir in the chicken breast, beans, bell pepper, and scallions; toss to combine.