Ingredients:

1 Bell pepper, cut into bite-sized pieces

3-4 Tomatoes, chopped

1 Red onion, thinly sliced

1 bunch of Parsley, chopped

1 Chicken breast, cooked and cubed

1 can of Canned red beans, rinsed and drained

2 tablespoons Soy sauce

3 tablespoons Olive oil

Instructions:

Begin by preparing the vegetables. Wash and cut the bell pepper into bite-sized pieces. Chop the tomatoes and slice the red onion thinly. Chop the parsley and set aside.

Cook the chicken breast as preferred: grill, boil, or pan-fry until fully cooked, then allow it to cool slightly before cutting into cubes.

In a large salad bowl, combine the chopped bell pepper, tomatoes, and sliced red onion.

Add the chopped parsley to the bowl with the vegetables.

Open the can of red beans, rinse them well to remove any excess sodium or canning liquid, and add them to the salad bowl.

Add the cubed chicken breast to the bowl with the vegetables and beans.

In a small bowl, whisk together the soy sauce and olive oil to create a simple dressing.

Pour the dressing over the salad and toss everything together until well combined and coated with the dressing.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve the salad chilled as a refreshing and light meal, perfect for spring or summer days.