Sweet and Savory Campsite Black Bean Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
6-8 cups
- Serves:
- 4-6
ingredients
- 3 limes
- 1 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 1 tablespoon fresh cilantro
- 1 tablespoon dried oregano
- 2 (14 1/2 ounce) cans black beans
- 2 bell peppers (red, yellow, or orange, or a combination)
- 6 green onions
directions
- Juice the limes into a large plastic or ceramic bowl.
- Add salt, honey, cumin, cilantro, and oregano in the bowl and mix until well combined.
- Drain the beans and rinse in a colander until water runs clear.
- Dice the peppers and green onions.
- Add beans, peppers, and onion to the bowl and toss with a wooden spoon until well combined.
- Cover and store the salad in a fridge or cooler overnight for best flavor. Best if brought to room temperature before serving.
- Eat as-is, rolled up in wraps or tortillas, or add tofu or cooked chicken to make a main course.
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RECIPE SUBMITTED BY
I'm a young, recently married American on the East Coast. My husband and I both work full time, so easy, cheap,hearty, yet low-fat recipes are key. We both enjoy cooking and trade off on specialty dishes. My in-laws little farm in Maine provides us with venison, farm-fresh eggs, potatoes, corn, rhubarb, pears, raspberries, and various other vegetables as the season permits.