Make this big bean salad ahead of time so it can chill and flavors can blend. As a bonus you’ll have more time to enjoy camping. Serve it as a salad or a cold, vegetarian main dish. It keeps several days in the ice chest or fridge.
2 cans garbanzo beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
10-ounce can Mexicorn, drained
2 or 3 stalks celery, sliced
Medium red onion, peeled and diced
2 or 3 plum tomatoes, seeded and diced
1 green bell pepper, seeded and diced
½ cup olive oil vinaigrette dressing
Garnish: 2 tablespoons dried chives
Toss all ingredients with dressing and chill. Toss again just before serving and garnish
with dried chives. Makes 12 salad servings, 6 main dish servings for a cold supper.
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