Sweet and Savory Campsite Black Bean Salad

JW-Re's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4-6

Yield: 6.0 cups

• 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:

1. Juice the limes into a large plastic or ceramic bowl.
2. Add salt, honey, cumin, cilantro, and oregano in the bowl and mix until well combined.
3. Drain the beans and rinse in a colander until water runs clear.
4. Dice the peppers and green onions.
5. Add beans, peppers, and onion to the bowl and toss with a wooden spoon until well combined.
6. Cover and store the salad in a fridge or cooler overnight for best flavor. Best if brought to room temperature before serving.
7. Eat as-is, rolled up in wraps or tortillas, or add tofu or cooked chicken to make a main course.