Bean Salad with Chicken & Bacon

Pulses (legumes) are an important part of the diet here in Spain. Whether home cooked or from can/jar, beans, chickpeas, lentils, etc. are an excellent source of protein, fiber, minerals and more. This recipe, like others here is designed to be a starting point, open for creative "adjustments".

There's an excellent supply of canned legumes in our local shops. The quality is excellent and they're inexpensive. In this case, I used a 400 g (16 oz) jar of white beans from a local supermarket.

Ingredients

• 1 - 16 oz jar (or tin) of white beans (rinsed & drained)
• 1/4 cup - tomato (peeled & diced)
• 1 - small green onion (white & green parts, thinly sliced)
• 1/4 cup - diced green pepper
• 1/4 cup - diced red pepper
• 1 cup cooked chicken (cut in bite-sized chunks)
• 4 slices of bacon (diced)
• Olive oil, sherry vinegar, salt & pepper

Preparation

• Fry diced bacon in a teaspoon of so of olive oil until crispy
• Put the beans, chicken & veg in a large bowl, pour on bacon & the any oil/fat left in the pan.
• Sprinkle on salt & pepper to taste, add a splash of vinegar and olive oil.
• Mix thoroughly, but gently to avoid crushing the beans. Check for seasoning, adjust.
• Best made an hour or so before serving to get the flavors blended.
• Garnish with a healthy dollop of mayo and another drizzle of olive oil. Other possible garnishes: sliced jalapeño peppers, slices of hard boiled egg, olives, more crispy bacon...

Note:
1. This recipe used some poached chicken I had on hand; but any leftover cooked chicken will do nicely.

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