This easy black bean salad makes an excellent vegetarian lunch or camping recipe. It can be left in a cooler for a long time, and tastes even better after marinating for many hours. The black bean salad can be made up to two days in advance.
Black Bean Salad
2 15.5 oz. cans black beans (about 3½ cups cooked)
Juice of 3 limes
2 red, yellow, or orange bell peppers, seeded and diced
6 green onions, thinly sliced
2 tbsp honey
1 tbsp cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp salt
In a large bowl, make the lime dressing by combining the lime juice, honey, cumin, ground coriander, dried oregano and salt. Mix well with a fork or whisk. Then add the canned black beans, bell pepper, and green onions. Toss well.
If the black bean salad is being prepared in advance, cover and store in a cooler or refrigerator. Warm to room temperature before eating.
Yield: Serves 4
This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors