Three Bean Salad With Chicken

This easy, vibrant salad is bursting with color and flavor. Store-bought rotisserie chicken is the time-saving, budget-friendly MVP. Three different types of canned beans are used for a fresh, fiber- and protein-rich salad that is satisfying and delicious. Whip this up for every occasion.

Course Salad

Keyword chicken, chickpea, chickpea salad, cucumbers, kidney beans, bell pepper, beans, white bean, chicken salad, three bean

Prep Time 20

Refrigerate 2

Servings

Calories 150

Ingredients

2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
½ cup fresh mint leaves (chopped)
½ tsp. garlic powder (or 2 fresh garlic cloves, minced)
½ tsp. salt
¼ tsp. black pepper
2 cups cooked chicken (shredded)
1 can kidney beans (drained and rinsed)
1 can chickpeas (drained and rinsed)
1 can white beans (drained and rinsed)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 red onion (diced)
1 cucumber (diced)

Instructions

In a medium bowl or jar with a lid, add olive oil, lemon juice, red wine vinegar, mint leaves, garlic, salt and pepper. Mix/shake well to combine and set aside.
In a large bowl, combine the shredded chicken, kidney beans, chickpeas, white beans, green bell pepper, red bell pepper, red onion and cucumber. Stir well to combine.
Add the dressing and mix well to combine. Taste and add additional seasonings or lemon juice as needed.
Store in the fridge for 2-3 hours, allowing the mixture to chill and flavors to combine. Option to serve with additional fresh mint. Enjoy!

Notes

The chicken can be omitted altogether for a vegetarian version of this recipe.
Store leftovers in the fridge for up to two days. Add a fresh squeeze of lemon to brighten leftovers.

Nutrition