chicken taco salad

1 cup rice
4 cups shredded, cooked chicken - cooled
4 tomatoes, chopped
1 can black beans, drained and rinsed
4 thinly sliced green onions
1/4 cup white wine vinegar (or rice wine vinegar is fine)
3 Tbs olive oil
1/2 tsp ground cumin
(optional) 1 finely chopped and seeded jalapeno
salt and pepper

Sour cream, shredded cheese and tortilla chips for serving

Cook rice according to package directions, cool completely (you may not need the whole cup of rice, I just add it until it looks right, probably 3/4 of the cooked rice.)

Combine all ingredients and serve over a bed of tortilla chips. Top with cheese, sour cream and salsa.

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