• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 cups cooked white rice, chilled
  • 2 cups diced red and/or yellow or orange bell peppers
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 large tomato, chopped
  • 1 cup diced jicama
  • 1 cup diced cooked chicken or turkey breast
  • 3/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 cup thick and chunky salsa
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 8 large romaine lettuce leaves
  • Lime wedges


  • Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions and cilantro in large bowl; mix well.
  • Combine salsa, lime juice, oil and salt in small bowl.
  • Add to salad; toss well. (Salad may be served immediately or covered and chilled up to 8 hours before serving.)
  • Serve salad over lettuce leaves with lime wedges.


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