Chickenskewers with Bean Salad

250 g white beans (canned)
3 cloves of garlic
4 chicken fillets
1 onion
1/2 red, green, yellow peppers
2 tbsp. parsley (chopped)
1 tbsp. chilipowder
olive oil, rosemary
2 tbsp. White wine
salt pepper


Rinse the beans and drain them. Cut chicken fillets into 3 cm cubes. Mix them well in a bowl with 2 tbsp. olive oil, rosamrin, salt and pepper and leave to cool in the refrigerator for at least 1 hour.
Peel onion and garlic cloves and dice finely. Cut the pulp of the peppers into 1 cm cubes. Fry in 2 tbsp. olive oil over medium heat. Add onion and garlic and simmer briefly. Add the parsley and stir briefly. Mix the beans in a bowl with the peppers, chillipowder and 2 tbsp. olive oil. Season with salt and pepper. Put the chicken on skewers, season with salt and pepper and fry all around.
Place skewers on bean salad.