Lunch break on the deck overlooking a sea of aspens - bliss!
What can be closer to heaven than a day of “work” in the lush green backcountry? Okay, a day of skiing is better, but during the hot days of summer, we are in bliss when we spend time in the cool high alpine. I’m always on the lookout for tasty picnic dishes. This easy bean concoction is loaded with protein and vitamins, perfect for lunch breaks during labor camp at WildSnow HQ.
Main ingredients for a delicious, pretty summer bean salad.
1 can black beans and 1 can garbanzo beans, rinse and drain.
1 cup chopped cilantro
1 cup cherry tomatoes cut in half
1 1/2 teaspoon ground cumin, can add more if needed
1/4 small onion, chopped
Pinch or two of sea salt
2 avocados chopped in pieces
2 limes juiced
Combine everything except avocado and place in refrigerator or camp cooler for a few hours to enhance flavor. Before serving add chopped avocados and lime juice. Good on salad or mixed with quinoa.
Enjoy!
WildSnow Girl, Lisa Dawson, is the luckiest girl in the world. Also known as Mrs. WildSnow.com, she tests whatever gear she wants. She gives the WildSnow family of websites the feminine voice.
