Chicken and Red Bean Salad

Bright and fragrant, with a rich composition! Salad with canned red beans and chicken is simple but looks colorful. Its composition will appeal to both men and women. It can be prepared for dinner and served to guests. All ingredients are available and affordable.
cook time: 15 min
Lucas Halstead
Chicken and Red Bean Salad

Nutrition Facts (per serving)

112
Calories
6g
Fat
9g
Carbs
6g
Protein

Ingredients (3 portions)

For the salad:

Canned beans 150 g
Canned corn 100 g
bell pepper 2 pc
Chicken fillet 100 g
Onion 1 pc
Parsley 15 g

For refueling:

Vegetable oil 2 tbsp
Apple vinegar 1 tsp
Ready mustard 1 tsp
Salt 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make red bean salad? Prepare your ingredients. Chicken breast can be boiled in advance or used from a previously prepared chicken dish. Canned beans and corn. One large bell pepper or two small ones. Red salad onion. To dress the salad, you can use the recommended dressing or just olive oil. Take salt to taste, you can also add ground black pepper.

Step 2

Step 2
Take deep dishes for salad — a bowl, a salad bowl. Cut the chilled boneless chicken breast into small cubes and place in a salad bowl.

Step 3

Step 3
Carefully open the can of canned red beans, drain the liquid, and rinse the beans with cold water. Place the required amount of beans in the salad bowl. You can also use boiled red beans for the salad.

Step 4

Step 4
Carefully open the can of canned corn and drain the liquid. Add the required amount of corn to the salad bowl.

Step 5

Step 5
Wash the red bell pepper, cut off the stem and remove the seeds. Rinse the peppers with cold water, inside and out. Shake off excess liquid from the fruit and cut the pepper into small cubes. Add chopped peppers to your salad.

Step 6

Step 6
Peel the salad onion and cut into small cubes. Add it to your salad.

Step 7

Step 7
Rinse fresh parsley under cold running water and dry. Finely chop the greens and add to the salad. You can also add dill, cilantro, or a mixture of fresh herbs to taste.

Step 8

Step 8
To dress the salad, in a bowl, mix vegetable oil (I used grape oil), apple cider vinegar and ready-made mustard (I used Russian, but it will be delicious with Dijon). Salt and ground black pepper can be added to the dressing, or added directly to the salad itself. Season the salad with the prepared dressing and stir. Taste again for salt and adjust if necessary.

Step 9

Step 9
The finished salad can be served immediately after it is prepared, but the salad will have a richer taste if it sits in the refrigerator for a while before serving. The salad can be offered as an independent dish, or you can use it to diversify the table with potato dishes.

Additional rubrics

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