Menu

Chicken and Bean Salad

Bright and fragrant, with a rich composition! Salad with canned or pre-cooked red beans and chicken is simple yet colorful. In addition, it will appeal to both men and women. It can be prepared for a family dinner or served to guests as an appetizer. All ingredients are available and affordable!

Serves 4

Ingredients:

  • 1 can canned or 2 cups of pre-cooked beans
  • 1 can canned corn or 1-2 cups Frozen corn (steam before adding it)
  • 1 medium red bell pepper, diced
  • 2 chicken breasts (grilled)
  • 1 medium purple onion, diced
  • Green herbs (parsley, cilantro, and/or dill).
  • 2-4 tablespoons of virgin olive oil
  • 1 tablespoon apple cider vinegar or more to taste
  • 1 teaspoon or more (per taste) of Dijon mustard
  • 1/2 – 1 teaspoon salt

Directions:

  1. Chicken breast can be grilled in advance or used from a previously cooked chicken dish. For salad dressing, you can use the recommended dressing or just olive oil. Salt to taste; you can also add black ground pepper.
  2. Take a deep dish for salad. Cut the chilled boneless chicken breast into small cubes and place in a salad bowl.
  3. Carefully open a jar of canned red beans, drain the liquid, and rinse the beans with cold water. Put the beans in a salad bowl. For the salad, you can also take boiled red beans.
  4. Carefully open a can of canned corn, and drain the liquid. Add the desired amount of corn to the salad bowl. If using the steamed corn – steam and add to the salad. You can also saute the corn in the frying pan.
  5. Wash the red bell pepper, cut off the stalk, and clean the seeds. Add chopped peppers to the salad.
  6. Rinse fresh parsley with cold running water and pat dry. Finely chop the greens and add them to the salad. Also, to taste, you can add either dill, cilantro, parsley, or a mixture of fresh herbs.
  7. Dressing: mix olive oil, apple cider vinegar, and mustard. Salt and ground black pepper can be added to the dressing, or you can add it directly to the salad itself. Drizzle the prepared dressing over the salad and toss to combine. Taste again for salt and adjust if necessary.
  8. Ready salad can be served immediately after its preparation, but the salad will taste richer if it stands in the refrigerator for a while before serving. Salad can be offered as an independent dish, or you can diversify the table with potato dishes.
image_pdfPDF Downloadimage_printPrint