Salad with red beans and chicken - nutritious, tasty and easy to prepare. It can be made from canned red beans, but I prefer to boil dry beans. Firstly, it is tastier, secondly, no preservatives, thirdly, you can cook a little more, will remain semi-finished for other snacks. Cooking beans does not cause any particular problems - soak for the night, the next day, boil in plenty of water, do not forget to salt.
Salads have an ancient history. The Romans also mixed fresh leafy salads with garden herbs and seasoned them with vinegar and olive oil. In the Middle Ages, light salads from greens and herbs appeared in France, which were served to meat. Over time, they began to add fresh vegetables - cucumbers, cabbage, artichokes, then pickled, boiled and salted vegetables, and only then meat, eggs, poultry and fish.
Nourishing supplements have brought salads to a qualitatively new level - in our times they have turned into a separate dish, and this recipe is a clear confirmation of this.
- Cooking time: 20 minutes
- Servings: 4-5
Ingredients for Salad with Red Beans and Chicken
- 250 g of red beans;
- 100 grams of corn;
- 300 g boiled chicken;
- 1 pod of red pepper;
- 1 pod of yellow pepper;
- 1 large onion;
- 2 carrots;
- 1 \ 2 lemon;
- wine vinegar, sugar, salt, black pepper and mayonnaise to taste.
A way of cooking salad with red beans and chicken
We clean the pods of red and yellow sweet pepper from seeds, cut the flesh into strips. Heat the refined cooking oil in a frying pan, throw the chopped peppers into the pan, fry on medium heat for 4-5 minutes. You can not fry the pepper, and bake whole in the oven or on an open fire, peel and cut into strips.
Cool the boiled beans to room temperature, put them in a salad bowl. If you use canned vegetables, I advise you to fold them in a colander and rinse with boiled water.
Cut steamed, boiled or smoked chicken into cubes, add to a salad bowl. Boiled chicken should be peeled from the skin, and smoked is not needed - it will give a delicious smoked flavor to the finished dish.
Cut onions finely, chop carrots into thin strips. Fry carrots with onions until soft, sprinkle with salt and sugar, at the end pour in a tablespoon of wine vinegar. We evaporate the vinegar, remove the pan from the heat, cool the vegetables.
Add to the salad bowl roasted peppers and carrots with onions.
Add canned or boiled corn to the rest of the ingredients, and you can spice up the dish.
Squeeze the juice from half a lemon. To lemon pit did not fall into the salad bowl, the juice should be drained. Next, add mayonnaise and freshly ground black pepper.
Thoroughly mix the ingredients, remove them in a cool place so that the vegetables are soaked in the sauce.
Before serving, decorate the salad with chicken and red beans with fresh herbs and pepper.
This salad turns out to be so nourishing that one portion is enough for an adult for lunch — you don’t want to eat until the evening, you’ve checked it yourself!