If you’re like me, then between work, the gym, and oh yeah… occasionally sleeping, finding the time to prepare nutritious and healthy meals can be difficult. But one of my favorite things about fitness cooking is the amazing recipes and meals you can discover by total accident when you’re in a rush. Here is one of those! This take on a three-bean salad began as simply wanting a healthy accoutrement to the tupperware full of chicken I cooked at the start of the week and not having much in the house. Now, I’ve perfected it to a fresh Mexican themed side-dish packed full of heart healthy, fibrous, and cholesterol reducing legumes. So if you’re looking for a fast fix to those quick meals, try this bad boy on for size!
Ingredients:
- 400g White Beans
- 400g Black Beans
- 400g Red Kidney Beans
- 250g Sweet White Corn
- 1 Diced Tomato
- 1/2 Diced Onion
- Chopped Parsley
- Chopped Cilantro
- 1/2 a Lime (Juice)
- Worcestershire Sauce (to taste)
- ***Optional: Diced Jalapeno
Recipe:
Literally just mix it all together in a big bowl and BAM done! Personally, I would suggest putting it in the fridge to cool for a while as it tastes brilliantly refreshing as a cold salad.
***If you are using canned beans and/or corn, make sure to rinse them thoroughly before mixing them all to get rid of all the sodium and brine on them.
