Sweet and Savory Campsite Black Bean Salad

"A blend of beans, spices, greens, and lime juice makes a wonderfully flavorful salad that is great for bringing along on picnics or camping trips. Taken from the great cookbook Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan. Vegetarian and vegan friendly, gluten-free, and low calorie; making this a versatile side dish for group gatherings and potlucks as well."
 
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Ready In:
15mins
Ingredients:
9
Yields:
6-8 cups
Serves:
4-6
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ingredients

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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.
 
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