Spicy Chicken and Bean Corn Salad

Colorful and nutritious, with an amazing spicy dressing! Salad with chicken, beans and corn is suitable for every day and for holidays. You can also season it with mayonnaise or sour cream. All ingredients combine perfectly with each other.
cook time: 45 min
Noah Merrick
Spicy Chicken and Bean Corn Salad

Nutrition Facts (per serving)

124
Calories
4g
Fat
13g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Chicken fillet 400 g
Canned beans 400 g
Canned corn 400 g
Tomatoes 2 pc
bell pepper 1 pc
Parsley 15 g
Vegetable oil 1 tbsp
Dry spices 1 tbsp

Refueling:

Garlic 2 clove
Grainy mustard 2 tbsp
Apple vinegar 2 tbsp
Honey 2 tbsp
Vegetable oil 2 tbsp
Thyme, thyme 0.5 tsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a salad with chicken, red beans and corn? To begin, prepare the ingredients according to the list. You can use canned beans, either white or red. If you have ready-made boiled beans, you can use them. You can replace or supplement the vegetable part of the salad to suit your taste.

Step 2

Step 2
Wash the chicken fillet, dry it and cut into small cubes. Sprinkle the chicken with spices, stir and leave to marinate for 20 minutes. My spices already contained salt and pepper, so I didn’t add additional salt to the meat.

Step 3

Step 3
Heat the vegetable oil in a frying pan over medium heat, add the chicken and fry, stirring, until golden brown. You can fry a whole chicken fillet, but chicken cut into small cubes turns out tastier, more tender and more aromatic — because each piece is soaked in spices on all sides.

Step 4

Step 4
Wash the tomatoes, dry and cut into small cubes. If you want the salad to be less watery, you can remove the core and seeds. If you have cherry tomatoes, cut them into halves. Tomatoes need to be juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 5

Step 5
Peel the bell pepper from seeds and stems and cut into small cubes.

Step 6

Step 6
Drain all liquid from canned beans and corn. It is advisable to rinse the beans with cold water to get rid of any remaining viscous juice. Dry the washed beans so that the salad does not turn out watery.

Step 7

Step 7
Wash the parsley, dry and finely chop. You can replace or supplement parsley with other herbs, for example, dill, cilantro or other herbs to taste.

Step 8

Step 8
Now prepare the dressing. You can add other ingredients to the dressing, such as lemon juice. You can replace the grainy mustard with Dijon mustard. I use apple cider vinegar, but any vinegar will do: regular table vinegar or wine vinegar. Any vegetable oil will do. I have olive.

Step 9

Step 9
In a bowl, combine vinegar, vegetable oil, honey, mustard, pressed garlic, thyme, salt and pepper. Beat with a fork until smooth.

Step 10

Step 10
In a salad bowl, combine fried chicken, tomatoes, bell peppers, beans, corn and herbs.

Step 11

Step 11
Pour dressing over salad with chicken, beans, tomatoes and corn, mix and serve. Bon appetit!

Additional rubrics

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