Corn, Black Bean, and Tomato Salad

* 1 can (15 ounces) black beans
* 1 cup corn, canned (drained) or frozen (thawed)
* 1 large tomato, chopped (or 8-ounce can)
* 1 clove garlic, minced
* 1 teaspoon chopped fresh parsley
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon chili powder
* Dipping crackers (optional)

At home: Rinse beans. In a large ziplock bag, combine beans, corn, tomato, and garlic. Add parsley, pepper, and chili powder and mix.

In camp: Serve cold with sliced pepper jack cheese and hardy dipping crackers.
Makes 4 servings

Recipe courtesy of Backpacker Magazine, December 2004

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3 responses to this post.

  1. Posted by cooking tips on April 16, 2012 at 12:51 am

    The food items provided by you are fantastic. We provide some tips which will be useful a lot while cooking. Please go throw cooking tips

    Reply

  2. Posted by cooking tips on April 16, 2012 at 4:00 am

    The food items provided by you are fantastic. We provide some tips which will be useful a lot while cooking. Please go throw cooking tips

    Reply

  3. Great recipe, as always. This is a great food for backpacking, the beans provide plenty of energy while it is still nuritious.

    Reply

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