Canned Red Bean and Chicken Salad
Bright and aromatic, with a rich mix of ingredients! This salad with canned red beans and chicken is simple, yet looks colorful. Its flavors appeal to both men and women. You can make it for dinner or serve it to guests. All ingredients are easy to find and budget-friendly.
Updated : 27 February, 2026
Easy
About 20 min.
Ingredients
Salad
150 grams
Canned beans
100 grams
Canned corn
2
Bell pepper
100 grams
Chicken fillet
1
Onion
15 grams
Parsley
Sauce
2 tablespoon
Vegetable oil
1 teaspoon
Apple cider vinegar
1 teaspoon
Ready-made mustard
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make red bean salad? Prepare the ingredients. You can boil the chicken breast in advance or use leftover cooked chicken from another dish. The beans and corn are canned. Use one large bell pepper or two small ones. Use red salad onion. For the dressing, you can use the recommended dressing or simply olive oil. Add salt to taste; you can also add ground black pepper.
Step 2
Take a deep bowl for the salad. Dice the cooled boneless chicken breast into small cubes and put it into the salad bowl.
Step 3
Carefully open the can of red beans, drain the liquid, and rinse the beans with cold water. Add the needed amount of beans to the bowl. You can also use cooked red beans.
Step 4
Carefully open the can of corn and drain the liquid. Add the needed amount of corn to the salad bowl.
Step 5
Wash the red bell pepper, remove the stem, and take out the seeds. Rinse the pepper inside and out with cold water. Shake off excess moisture and dice the pepper into small cubes. Add it to the salad.
Step 6
Peel the red salad onion and cut it into small cubes. Add it to the salad.
Step 7
Rinse fresh parsley under cold running water and pat dry. Finely chop and add to the salad. You can also add dill, cilantro, or a mix of fresh herbs to taste.
Step 8
For the dressing, mix vegetable oil (I used grapeseed oil), apple cider vinegar, and prepared mustard (I used a classic strong mustard, but Dijon will also be tasty) in a bowl. You can add salt and ground black pepper to the dressing, or add them directly to the salad. Dress the salad and mix. Taste again for salt and add more if needed.
Step 9
The salad can be served right away, but it will have a more intense flavor if it rests in the fridge a little before serving. You can serve it as a standalone dish or as a nice addition to a table with potato dishes.
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