Chicken, Rice, and Black-Bean Salad

INGREDIENTS

• 1 cup brown (or white) rice
• 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
• 1 can (15 1/2 ounces) black beans, drained and rinsed
• 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
• 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
• 1/4 cup white-wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 4 scallions, thinly sliced