Warm Salad Of Chicken, Beans, Rice And Corn - cooking recipe

Ingredients

1/2 c. rice
1 c. water
12 oz. skinless, boneless chicken breasts
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
1 tsp. ground cumin
3 scallions, thinly sliced
1 large avocado
8 oz. corn kernels
1 jalapeno, stemmed, seeded and minced
1 clove garlic
1 (15 oz.) can kidney beans, rinsed and drained

Preparation

Combine rice with water and boil.
Reduce heat.
Simmer, covered, 17 minutes, until liquid is absorbed and rice is tender. Grill or broil chicken 10 minutes.
In bowl, beat olive oil, lime juice and vinegar.
Beat in cumin.
Stir in scallions, jalapeno and garlic.
Cut chicken into bite size pieces and add with beans to dressing.
About 5 minutes before rice is done, stir in corn to heat and stir rice mixture into dressing.
If using avocado, cut up and add and stir.