Three-Bean, Bell Pepper & Corn Salad

By Wednesday, August 6, 2014

HEALTH.Bean Salad

Last week, I told you my big long “trying to be healthy” story. And now I’m trying to prove to you that I actually AM trying to be healthy (not just faking it like I normally do).

I mean, this salad HAS to be healthy, right? Just look at that picture.

You guys need to understand what a huge change I’m going through right now. Eating better is not as simple as having a piece of fruit in the morning for me. Let’s do a little before and after, shall we?


A regular food day BEFORE would consist of: cereal or toast for breakfast with tea, granola bar as a snack, cheesy pasta as lunch, crackers as a snack, then something with more cheese for supper like enchiladas or taquitos, then before bed a huge bowl of extra-buttery microwave popcorn.

And that was my life.

Now though, AFTER I decided to try and be more healthy, my days consist of: fruit and yogurt for breakfast or a green smoothie, fruit as a snack, salad as lunch, fruit or nuts as a snack, lean meat and more salad for supper, and then a fruit popsicle later in the evening.


I hope my body does.

My friend Carly is vegan and Instagrammed this AMAZING picture of a contraption her husband made her for all her beans. This was just after I first made this salad, so I thought it was super cool. I’m curious about beans now, and asked her for some good recipes. They seem to replace meat for a lot of vegetarians and vegans because they fill you up.

This salad certainly did! It was awesome, especially after it had marinated in the fridge for a few days. I ate it all week long for lunch!

Three-Bean, Bell Pepper & Corn Salad

Yield: 12


  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup frozen corn kernels, thawed
  • 1 red onion, diced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 tbsps lime juice
  • 2 tbsps white sugar
  • Salt & pepper, to taste
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp chili powder


  1. In a big bowl, combine beans, bell peppers, frozen corn, and red onion. Separately, whisk olive oil, red wine vinegar, lime juice, sugar, garlic, chili powder and cumin. Add salt & pepper to taste. Pour dressing over the beans and mix. Refrigerate for at least one hour (preferably overnight).


Adapted from

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