Chicken Rice & Black Bean Salad Bowl

Enjoy a touch of southwest flavors in this beans-and-rice topped salad with a salsa vinaigrette. Serves 4-6
1 bag Fresh Express American salad
2 cups chopped roasted or grilled chicken
1/2 red bell pepper, chopped bite sized
1 cup grape tomatoes
1 cup cooked black beans, rinsed and drained, warm or room temp.
2 cup cooked brown or white rice, warm or room temp.
1 cup shredded cheddar or Monterey Jack cheese

Empty salad bag into large bowl. Add in chicken, peppers and tomatoes. Toss with the salsa vinaigrette. Divide the rice and black beans into serving bowls. Top with salad mix and garnish with shredded cheese.

Salsa Vinaigrette

Whisk all ingredients together in a bowl or use a blender.  Thin if needed with small amount of water (salsas vary in thickness).

½ cup prepared salsa
1/2 tsp. cumin
1/4 tsp. chile powder
2 Tbsp. finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt