Salad with beans and chicken

Mon, September 16, 2019

A very ordinary salad with canned beans, but at the same time tasty and satisfying. It will also contain warm chicken breast, fluffy boiled eggs and crispy cucumber. Season the salad with mayonnaise, and for flavor, be sure to add the freshest herbs. Try it!

Canned beans for making this salad are suitable in any color - even snow-white, or colored. If you don't have canned, you can cook dry. In the evening, soak an incomplete glass (150 grams) of legumes in cool water, and in the afternoon pour in unstained (2-3 glasses), generously salt and cook over moderate heat until soft.

You can replace the chicken breast with other parts of the chicken carcass - then cook them longer. I always advise you to prepare mayonnaise without the help of others (at least according to this usual recipe). As an option, sour cream or thick natural yogurt is suitable as a dressing for salad with beans and chicken. True, for a more rich taste, I would add more mustard or lemon juice. Fresh greens - your choice.

Ingredients:

Making a dish step by step:

To make this simple, tasty and satisfying salad, we will need the following ingredients: canned or boiled beans, chicken breast, fresh cucumber, chicken eggs, mayonnaise, fresh dill, salt and ground dark pepper.

You need to boil 250 grams of chicken breast (or thigh fillet, for example, if you wish) in advance. Absolutely, there are two main rules, in accordance with which it is customary to cook it. If you need broth, place the meat in cool water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the breast in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops). But it is important to realize that production time depends on the size of the piece or pieces. When the breast is cooked, remove it from the broth and let the meat cool. We use the broth to make first courses. Cut the boiled chicken meat into small cubes. If you cook the chicken breast correctly and do not overcook it, the pieces of meat will turn out to be beautiful and neat in shape, and at the same time they will not disintegrate into fibers. Let the chicken eggs (3 pieces) boil hard - 9-10 minutes after boiling over medium heat.

Cut 2 medium or 1 large cucumber into fairly small cubes. My total weight of cucumbers is 250 grams.

We also chop a small bunch of fresh dill. For the salad, you can add not only dill, but also other fragrant herbs that you like.

When the chicken eggs are cooked, cool them and peel them. Cut into small cubes - you can use a knife, or you can use a special device for chopping eggs.

Remove the boiled chicken breast from the broth, let it cool and chop it into cubes.

Place the canned beans on a sieve to remove the filling. Additionally, I rinse the beans under cool water so that they are not sticky. Transfer the legumes (300 grams) and all other ingredients for the salad into a large bowl.

Season with mayonnaise (sour cream, natural yogurt), salt and pepper to taste.

Mix and you can immediately serve our salad with beans, chicken, cucumbers and eggs.

An ordinary, tasty and quick-to-make salad for your table. Cook for your health and bon appetit, friends!

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3 fundamental points

For salads, you can use both canned and boiled beans. The main thing is to cook the latter correctly.
Canned beans must be placed in a colander in advance to drain the liquid and washed.
It’s easy to create mayonnaise for salads on your own or replace it with sour cream, natural yogurt or other sauces.

Salad with beans, sausage, corn and tomatoes

Ingredients

150–200 g smoked sausage;
1–2 tomatoes;
½ onion;
200 g canned or boiled reddish beans;
200 g canned corn;
1 clove of garlic;
1–2 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley - optional.

Manufacturing

Cut the sausage into large strips, the tomatoes into large pieces, and the onion into small cubes. Add beans, corn, chopped garlic, mayonnaise, salt and pepper to the ingredients and stir. You can add chopped parsley to the salad.

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Salad with beans, pickled mushrooms and eggs

Ingredients

3 testicles;
200 g canned or boiled reddish beans;
120 g pickled mushrooms;
a few green onions;
salt - to taste;
2 tablespoons of mayonnaise;
a few lettuce leaves.

Manufacturing

Boil the eggs hard, cool and peel. Cut them into small cubes. Add beans, mushrooms, chopped onions, salt and mayonnaise and stir. Place the dish on lettuce leaves.

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Salad with beans and tuna

Ingredients

150–200 g canned tuna;
300 g canned or boiled white beans;
½ reddish onion;
½ bunch of green onions;
several sprigs of parsley;
120 ml olive oil;
1 lemon;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Mash the tuna with a fork. Add beans, chopped red onion and chopped herbs. Mix the oil, juice of a whole lemon, salt and pepper and season the salad with the resulting consistency.

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Salad with beans, chicken, corn and Chinese cabbage

Ingredients

200 g boiled chicken breast;
½ medium fork Chinese cabbage;
200 g canned or boiled reddish beans;
200 g canned corn;
2–3 tablespoons of mayonnaise;
salt - to taste.

Manufacturing

Cut the cooled chicken into large pieces. Coarsely chop the cabbage. Add beans, corn, mayonnaise and salt to the ingredients and stir.

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Salad with beans, beets and pickled cucumbers

Ingredients

1 beet;
1 onion;
3–4 tablespoons olive oil;
2–3 pickled cucumbers;
200 g canned or boiled reddish beans;
2–3 cloves of garlic;
several sprigs of parsley;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Grate raw beets on a Korean carrot grater. Chop the onion into half rings and fry it in a small amount of heated oil. Add the beets, cook, stirring, for a couple more minutes and cool.

Cut the cucumbers into small cubes. Add beans, chopped garlic, chopped parsley, beets and onions, salt, pepper and oil and stir.

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Salad with beans, ham, cucumber and eggs

Ingredients

3 testicles;
200 g ham;
1 fresh cucumber;
200 g canned or boiled white beans;
½ bunch of parsley or dill;
2 tablespoons sour cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut them, ham and cucumber into medium cubes. Add beans, chopped herbs, sour cream, salt and pepper to this and stir.

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Salad with beans, beef, peppers and walnuts

Ingredients

1 reddish onion;
2 tablespoons apple cider vinegar 6%;
100 ml hot water;
250 g boiled beef fillet;
1 reddish bell pepper;
½ hot pepper;
50 g walnuts;
¼ bunch of cilantro;
200 g canned or boiled reddish beans;
2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
½ teaspoon hops-suneli;
2 tablespoons olive oil.

Manufacturing

Cut the onion into large strips. Mix a spoonful of vinegar and water and marinate the onion in the given water for 7-10 minutes.

Cut the meat and seeded bell pepper into large cubes, and the hot pepper into thin strips. Chop the nuts and cilantro.

Add the onion to the prepared ingredients, draining the liquid from it, beans, chopped garlic, salt, black pepper, suneli hops, vinegar and oil and stir.

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Salad with beans, crab sticks and eggs

Ingredients

3 testicles;
200 g crab sticks;
200 g canned or boiled reddish beans;
¼ bunch of dill;
1–2 tablespoons of sour cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut them and crab sticks into large cubes. Add beans, chopped dill, sour cream, salt and pepper and stir.

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Vegetable salad with beans and Korean carrots

Ingredients

2–4 celery stalks;
1 reddish bell pepper;
1–2 cucumbers;
2–3 tomatoes;
½ onion;
¼ medium fork of Chinese cabbage;
200 g canned or boiled reddish beans;
200 g Korean carrots;
salt - to taste;
2-3 tablespoons of vegetable oil.

Manufacturing

Cut the celery, peppers, cucumbers and tomatoes into large pieces, and the onion into small cubes. Finely chop the cabbage. Add beans, Korean carrots, salt and oil and stir well.

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Salad with beans, chicken, tomatoes, cheese and croutons

Ingredients

200–300 g boiled chicken breast;
1–2 tomatoes;
100 g hard cheese;
200 g canned or boiled reddish beans;
50–100 g of crackers with any flavor;
3 tablespoons of mayonnaise;
salt - to taste;
no matter what kind of greens - optional, to taste.

Manufacturing

Cut the cooled meat and tomatoes into small cubes. Grate the cheese on a large grater. Add beans, croutons, mayonnaise and salt to the ingredients and stir. Add chopped herbs if desired. Serve the salad right away so that the croutons don’t get soggy.

Recipes Chicken and Bean Salad

Mushroom salad with beans and croutons

Fresh mushrooms – 400 g

Canned beans – 200 g

Mayonnaise - to taste

Onion – 1 head

Fry the mushrooms together with the onions.

Place mushrooms with onions and beans on a plate.

Salad with beans and smoked sausage

Canned beans – 1 can

Hard cheese – 50 g

Parsley – 1 bunch

Smoked sausage – 50 g

Tomatoes – 2 pieces

Mayonnaise - to taste

The sausage is cut into strips, the cheese is grated on a small grater, the tomatoes are crumbled into cubes, the parsley is chopped.

Salad with beans and chicken

Hard cheese – 150 g

Salad with chicken, beans and pomegranate

Chicken breast – 1/2 pcs

Walnuts – 3-4 tbsp. l.

Wash the beans, drain the water and place the beans in a bowl.

Cut the breast into cubes and add to the beans.

Remove seeds from the tomato and cut into cubes.

Mushroom salad with beans

Garlic – 1 clove

Canned champignons – 1 jar

Snow white onion – 1 head

Mayonnaise - to taste

Canned beans – 1 can

Cut the onion into half rings and lightly fry.

Mix beans, mushrooms and onions. Squeeze a clove of garlic. Season the mixture with mayonnaise.

Chicken and bean salad

Chop chicken, cucumbers, mushrooms. Drain the liquid from the beans and rinse with water.

Mix all the ingredients, add the freshest dill, season with mayonnaise. You can add 1 tbsp to mayonnaise. sour cream.

Chicken breast, green beans and onion salad

Greenish green beans – 250 g

Chicken breast – 250 g

Boil the chicken breast, cut into medium-thick strips.

Boil the beans. Scald the onion and chop finely.

Red bean salad

Red beans – ½ cup

Ground dark pepper - to taste

Vinegar – 1 tablespoon

Onion – 1 head

Sunflower oil – 1 tablespoon

Cilantro - to taste

Boil the reddish beans.

Place the finished beans in a colander and cool.

Salad with red beans, corn and croutons

Canned corn – 1 can

Canned red beans – 1 can

Crackers – 100 g

Mayonnaise - to taste

Place the beans (open and drain the juice) into a salad bowl. Then add the corn (open and drain the juice). Finely chop the dill.

Chicken and bean salad

Chicken breast – 150 g

Canned beans – 1 jar.

Mayonnaise – 2 tbsp. l.

Walnuts – 2 tbsp. l.

Cut the chicken fillet into cubes and place a layer on the bottom of the bowl.

Spread a small amount of mayonnaise on top.

Place a second layer of diced tomato.

Salad with green beans, oranges and cheese

Greenish green beans – 150 g

Adyghe cheese – 20 g

Fresh mint – 20 g

Balsamic vinegar – 1 teaspoon

Honey – 1 teaspoon

Olive oil – ½ teaspoon

Boil the beans in salted water, fry the orange in honey. Add mint, beans, cheese and oranges. Drizzle with oil and vinegar. Sprinkle with sesame seeds if desired.

Chicken and bean salad

Chicken breast – 1

Canned beans – 1 jar.

Crackers – 1 pack.

Dutch cheese – 100 g

Cut the cheese into long, narrow strips

cut the chicken into cubes, chop the garlic

Open the can of beans and drain the liquid.

Veal liver salad with beans

Canned beans – 1 can

Onion – 1 head

Carrots – 1 piece

Beijing cabbage – 1 piece

Veal liver – 200 g

Fry carrots and onions (cut into half rings).

Cut the liver into narrow strips.

Salad with white beans, pesto sauce and pecans

Cherry tomatoes – 8 pieces

Avocado – 1 piece

Pesto - to taste

Iceberg lettuce – to taste

Canned white beans – 1 can

Place chopped lettuce leaves in a bowl.

Place peeled and diced avocado, cherry tomatoes in slices and broken nuts there.

Salad with arugula, beans and tomatoes

Arugula – 1 bunch

Cherry tomatoes – 6 pieces

Soy sauce - to taste

Radicchio salad - to taste

Canned red beans – 1 can

Mix all types of salads - arugula, radicchio salad, mitsuna.

Having previously gotten rid of excess juice, add beans to salads.

White bean salad

Greens - to taste

Hard cheese – 150 g

Canned white beans – 1 can

Tomatoes – 3 pieces

Smoked sausage – 150 g

Wash the tomatoes, cut into small slices. Cut cheese and sausage into small cubes. Drain a can of canned beans. Combine all ingredients, add salt and sprinkle with herbs. Mix. Do not dress the salad because the tomatoes will give off juice.

Chicken salad with beans and apples

Apple – 2 pieces

Chicken fillet – 2 pieces

Onions – 5 pieces

Cilantro - to taste

Canned white beans – 2 cans

Mayonnaise - to taste

Finely chop the onion.

Boil the fillet, cut into cubes.

Drain the beans (I use Frau Martha).

Salad with boiled beans

Hard cheese – 50 G

Sour cream – 1 To taste (for dressing)

Chicken fillet – 200 G

Beans – 150 G

Spices – 1 To taste

Korean carrots – 100 G

1. Chicken and beans, if you have them raw, boil until tender and cool. Chop the chicken and leave the beans whole. Mix everything in a salad bowl.

2. Add Korean carrots.

Mushroom salad with chicken and red beans

Smoked chicken breast – 300 g

Hard cheese – 150 g

Fresh champignons – 300 g

Garlic – 2 cloves

Canned red beans – 1 can

Cut the breast into cubes, fry the champignons in sunflower oil, chop the garlic coarsely, drain the liquid from the beans, grate the cheese on a large grater.

Bean and mushroom salad

Snow white beans – 1 can

Ground dark pepper - to taste

Mayonnaise – 2 tablespoons

Sour cream – 2 tablespoons

Chicken eggs – 2 pieces

Celery root – 1 piece

Marinated mushrooms – 1 cup

Boil the beans that were previously soaked overnight (that is, in the dark) . Then cool.

Popular chicken and bean salad recipes

Popular recipes for salads with chicken and beans are suitable for a home dinner or a formal feast. These ingredients mix well with other products, so you can create a wide variety of snacks.

Salad with chicken and reddish canned beans

Salad with chicken and canned white beans

Salad with smoked chicken and beans

Salad with chicken and green beans

Salad with chicken and boiled beans

Salad with chicken and reddish canned beans

This cool chicken appetizer with red beans is easy to make. The dish is suitable as a hearty snack.

Ingredients

chicken fillet - 150 g;
red beans in their juice - 200 g;
2 boiled eggs;
canned corn - 100 g;
crackers - 50 g;
cheese - 80 g;
mayonnaise - 2 tbsp. l.;
greenery.

How many calories

Nutritional value per 100 g
Calories:	156 kcal
Proteins:	11.29 g
Fats:	6.53 g
Carbohydrates:	12.84 g
Preparation time:	45 minutes
Portions:	6 pcs.

Step-by-step instruction}

Making a salad with canned beans:

Boil chicken meat. Cool and cut into cubes.
Drain excess liquid from beans and corn.
Boil the eggs and cool in ice water. Finely chop.
Cut the cheese into cubes.
Combine all ingredients in a deep bowl.
Add finely chopped herbs, mayonnaise and mix.

Photo gallery

The video, shot by the “From A to Z” channel, will help housewives prepare a salad with chicken and beans.

Salad with chicken and canned white beans

Salad with snow-white beans and chicken turns out very juicy. The appetizer contains many protein ingredients and can completely replace the second course.

Ingredients

chicken fillet - 250 g;
snow white beans - 200 g;
onion - 1 pc.;
olive oil - 2 tsp;
mayonnaise - 2 tbsp. l.

How many calories

Nutritional value per 100 g
Calories:	180 kcal
Proteins:	14.74 g
Fats:	10.14 g
Carbohydrates:	7.51 g
Preparation time:	45 minutes
Portions:	6 pcs.

Step-by-step instruction}

How to make bean salad:

Peel the onion and cut into half rings. Fry in olive oil until golden brown.
Drain excess liquid from beans.
Boil chicken meat and cut into small cubes.
Mix the ingredients, season with mayonnaise and stir.
If desired, decorate the salad with herbs.

Photo gallery

Salad with smoked chicken and beans

A salad topped with egg yolk and herbs will take up decent space on the festive table. Smoked fillet gives the dish a pleasant smell and unique taste.

Ingredients

smoked chicken - 250 g;
red beans - 1 can;
2 boiled eggs;
Korean carrots - 100 g;
champignons - 100 g;
mayonnaise - 3 tbsp. l.;
greenery;
salt, spices.

How many calories

Nutritional value per 100 g
Calories:	188 kcal
Proteins:	14.74 g
Fats:	12.62 g
Carbohydrates:	3.94 g
Preparation time:	40 minutes
Portions:	8 pcs.

Step-by-step instruction}

Place a layer of Korean carrots on the bottom of a flat plate.
A mayonnaise mesh is drawn on any layer.
Then come the mushrooms, fried in a small amount of oil.
Egg whites, grated on a large grater, are placed on top.
A layer of beans and a layer of chicken.
The salad is sprinkled with grated egg yolk on top and decorated with herbs.

Photo gallery

Salad with chicken and green beans

Warm salad with chicken and green beans is an unusual dish whose taste will appeal to all family members.

Ingredients

green beans - 200 g;
chicken breast - 1 pc.;
onion - 1 pc.;
2 cloves of garlic;
sweet pepper - 1 pc.;
olive oil - 2 tbsp. l.;
salt and pepper.

How many calories

Nutritional value per 100 g
Calories:	91 kcal
Proteins:	12.71 g
Fats:	3.25 g
Carbohydrates:	2.75 g
Preparation time:	35 minutes
Portions:	6 pcs.

Step-by-step instruction}

How to prepare a warm salad:

Chop the garlic.
Heat olive oil in a frying pan.
Fry the garlic until golden brown.
Add chicken cut into strips to the pan. Fry for 10 minutes.
Add green beans and chopped pepper. Cook over low heat for 10 minutes.
Serve the salad warm, sprinkled with salt and pepper.

Photo gallery

Salad with chicken and boiled beans

Salad with beans and chicken can be an independent dish for lunch or dinner. The dish perfectly relieves hunger without causing heaviness in the stomach.