Today I present a kidney bean salad recipe for you.
With chicken of course!
Although it’s a different type of salad you than you might be used to, I’m sure you will like this very much!
And why not?! We all need to try something new and different now and then.
I really like beans too, especially white kidney beans. I remember from back home in Poland, we always had kidney bean recipes on our table at least once a week. And they’re very healthy, too, you know! Kidney beans have a lot of protein, fibre and iron. These are things which are very important for our bodies to function well.
So you can see now why my Chef and I recommend my white kidney bean salad recipe...with chicken!!
2 cans of white kidney beans
2 chicken breasts
1 large onion
1 bunch of parsley finely chopped
3-4 celery stalks
fresh basil also finely chopped
salt and pepper to taste
juice of 1 lemon
2 tablespoons of virgin olive oil
Wash chicken breasts thoroughly. Dry with paper towels.
Pre heat a pan over low-to-medium heat. Add a little oil. Sprinkle some salt and pepper to taste over the chicken breasts. Saute for 5-7 minutes on both side until you have a nice golden, brown color.
When they’re done, cut them all into bite size pieces. Place them into a medium sized bowl. Set aside.
Open the cans of white kidney beans and drain the water. Place them in the bowl with the chicken breasts.
Wash and slice the onions. Do the same with the celery stalks. Add both to the bowl with the beans and chicken.
Add the freshly chopped parsley and basil. Toss lightly over the beans.
Mix together the lemon juice and olive oil. Add a little salt to taste. Pour over the all the ingredients in the salad bowl.
Mix everything very gently. We want to avoid breaking the white kidney beans.
This kidney bean salad recipe is all ready to eat!!
A great idea is to serve this when it’s hot outside. This meal is a great refreshment in that kind of weather, yet still satisfying.