Chicken Bean Salad
This is a great summery salad for lunch or a hot evening. Plan ahead to soak the beans overnight and get the cooked ingredients chilled in time to put the salad together. You could also substitute canned beans for dried, but I’m really not in favor of canned foods, so I don’t use canned beans. You can, of course, substitute any other kind of beans if you have a preference.
The recipe that inspired this salad (which I didn’t bookmark as usual, so I can’t find the URL to link to it) called for black beans, but unfortunately I didn’t have them, so I used these unmarked (sold by bulk, in a little baggy) white beans that I had at home, which may be navy beans or cannellini.
BTW, did you know that Argentina is one of the top ten dry bean producers worldwide? I had no idea.
1 Chicken breast, grilled
2 cups Beans
1 ear Corn, steamed and cut off the cob
Handful Broccoli florets, slightly steamed
1/3 Red bell pepper, diced
2 stalks green onion, diced
Handful Cherry tomatoes, sliced in half
1 Lemon, juiced
Salt, Pepper, & Red pepper flakes
Soak dried beans overnight, then cook for about an hour, until soft. Chill.
Grill chicken, then chill.
Steam corn and broccoli, and chill.
Once all the hot ingredients are chilled, combine all veggies, chicken, and beans in a large bowl, and dress with olive oil, lemon juice, salt, pepper, and red pepper flakes.