Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups cooked chicken breast, cubed or shredded
  • 1 large red bell pepper, finely diced
  • 1 large orange bell pepper, finely diced
  • 1 medium red onion, finely minced
  • 1 cup frozen corn, thawed
  • 1 large English cucumber, quartered and sliced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Drain the black beans, chickpeas, and kidney beans into a colander. Rinse thoroughly under cold water until the water runs completely clear to remove excess sodium and starch.
  2. Finely dice the red and orange bell peppers, red onion, and English cucumber into uniform pieces roughly the size of a chickpea.
  3. In a small mason jar or bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, cumin, smoked paprika, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine the rinsed beans, cooked chicken, diced vegetables, corn, and cilantro.
  5. Pour the dressing over the salad and toss thoroughly until every bean glitters with oil. For best results, allow to sit for 30 minutes before serving to let the flavors infuse.