Recipe: Chicken, Bean and Wild Rice Salad with Raspberry Vinaigrette

CHICKEN, BEAN AND WILD RICE SALAD

1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled*
1 can (15 ounces) Light or Dark Red Kidney beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Light or Dark Red Kidney beans)**
1 can (15 ounces) Black beans or Pinto beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Black beans or Pinto beans)**
1 (11 ounce) can Mandarin orange segments, drained
1 cup frozen, thawed peas
Raspberry Vinaigrette (recipe follows)***
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1 (15 ounce) can julienne beets, drained
1/2 cup coarsely chopped toasted pecan halves (optional)

Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.

Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.

RASPBERRY VINAIGRETTE
(Makes about 1 cup)

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice

Whisk together the all ingredients for the vinaigrette. Prepare ahead, refrigerate until serving time. Mix again before using.

*To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.

**Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

***To save time, prepared raspberry vinaigrette dressing can be used.

Makes 6 servings (about 1 cup each)

Nutrient Information - Per serving: Calories 445; Fat 13g; % Calories from Fat 24; Carbohydrate 65g; Folate 240mcg; Sodium 1326mg; Protein 26g; Dietary Fiber 12g; Cholesterol 37mg

Source: U.S. Dry Bean Council