EZ Three Bean Salad
On some trips, we like to prepare food ahead of time for an easy lunch, snack or a side dish. This recipe is easy to make and travels well in a cooler or your 12V fridge while overlanding.
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
8-12 oz frozen edamame beans shelled, thawed
8 oz frozen sweet corn kernels, steamed but firm
2 carrots, diced to 1/4" steamed but firm
1/2 red onion diced no bigger than 1/4"
1 pepper, red, yellow or orange, diced to 1/4"
1/4 cup fresh parsley, fine chopped
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
3-4 garlic cloves crushed
Mix everything together and put into an air tight container that can be stored in a camp cooler or refrigerator. We like using the taller and more narrow container for easy access. The extra virgin olive oil will solidify in the cold but will quickly become liquid again at room temperature