Kitchen Sink Salad

2 cups chopped, cooked chicken, pork or beef

1 540-mL can chickpeas, rinsed and drained

1 540-mL can black beans, rinsed and drained

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

1 red sweet 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 chopped basil

1/2 cup chopped parsley

2 tbsp chopped mint

1/4 cup white wine vinegar

1 tbsp grainy Dijon mustard

2 tsp maple syrup

1/2 tsp salt

1/2 tsp black pepper

4 cups salad greens, of your choice (Boston lettuce, mesclun, arugula and mache all work well)