Mexican Three Bean Salad

this salad is probably the best thing i made over this week. its hearty and healthy and one bowl of it equals dinner. totally guilt free and chock full of the good stuff!

It is pretty easy to put together once you have everything ready out on the counter, make sure to soak the beans ahead of time so they are boiled and drained and ready to be consumed. Since i’m trying to eat healthy, I’ve frozen boiled beans and corn and kept it in sealed baggies in the freezer. So when I’m stumped for ideas, usually I use a handful of these babies in salads or with my boiled veggies or even in my soup! This salad makes a huge bowl – crunchy iceberg, flavorful beans and a perfect dressing to crown it!


  • 1 cup boiled corn
  • 1 cup boiled red kidney beans
  • 1 cup boiled chickpeas
  • 8-10 olives, sliced
  • 1 large cucumber, diced finely
  • 1 large tomato, diced finely
  • 1 cup shredded iceberg lettuce
  • 1 cup boiled boneless chicken (I used leftover grilled chicken from the day before)
  • 2 tbsps olive oil
  • 1 tbsp honey
  • 1 tbsp vinegar
  • 1 tbsp honey mustard
  • pinch of salt (to taste)
  • pinch black pepper (to taste)
  • pinch sugar
  • 2 tbsps sweetened yoghurt

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Ah would you look at those colors?

foods 005_FotorPrepare all your ingredients and set them out in nice little stacks.

Shred the chicken as well.

Take a big bowl and then throw everything in. This will be very satisfying. Almost like walking over an unusually crunchy leaf.

foods 010_Fotor  Mix up the olive oil, honey, pepper, salt, sugar, mustard and vinegar in a bowl till smooth. A spoon should work fine. Taste this and add more salt or pepper according to your heart’s desire.

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Mix in the dressing and serve in bowls with a spoonful of sweetened yogurt on top.

Baby got back!

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