Kitchen Sink Salad

This is a wonderful and healthy salad, don't worry about substituting ingredients in this recipe if you have some leftovers.

2 cups chopped, cooked chicken, pork or beef

1 can (540 ml) chickpeas, rinsed and drained

1 can (540 ml) black beans, rinsed and drained

1 can (540 ml) navy (white) beans, rinsed and drained

1 red pepper, diced

1/2 cup minced red onion

1/2 cup diced celery

1 cup fresh corn kernels (or frozen corn, thawed)

1/2 cup each chopped fresh basil and parsley

2 tbsp chopped fresh mint

1/4 cup white wine vinegar

1 tbsp grainy Dijon mustard

2 tsp maple syrup

1/2 tsp each salt and pepper

4 cups salad greens of your choice (I personally love baby spinach)

1. In a large bowl, combine chicken, all the canned beans, red pepper, onion, celery, corn, basil, parsley and mint.
2. In a small bowl or measuring cup, whisk together vinegar, Dijon, maple syrup, salt and pepper.  Pour over chicken mixture and toss gently to combine.  Let sit for 30 minutes or refrigerate for up to a day to let flavours blend.
3. To serve divide salad greens among 4 plates, then divide chicken mixture equally overtop.