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I make both of these at home, but they are excellent to take camping.  They take little time to make (about 10 minutes), combine with a foil packet main dish and a Dutch Oven or Box Oven cake you will have a complete meal. 

These salads require minimal "refrigeration" as is, just toss the green pepper & green onions in the cooler, or place in a cold stream.  If you don't have any kind of refrigeration you can buy dried carrots & green peppers (or eliminate them completely).  You can substitute sweet onion for the green onions or buy dried green onions. 

PANTRY SALAD

  1                can  black beans -- drained ad rinsed
  1                can  whole kernel corn -- drained
  1                can  black eyed peas -- drained
  1                can  diced tomatoes
  1                     bell pepper -- diced
  1              bunch  green onions -- chopped
  2                     carrots -- peeled and chopped
  1                tsp  garlic powder
                        salt and pepper to taste
  1             bottle  Italian dressing

In a large bowl mix all ingredients. Serve chilled.

My substitutions: eliminate Italian dressing, add 1/4 cup vinegar, 1/4 cup oil, 1 TBSP coarse grind black pepper, 2 TBSP Tony's spicy Italian Spaghetti seasoning (OR Italian Dressing Mix), 1-2 TBSP sriracha sauce, increase garlic powder to 1 TBSP.

The Tex-Mex Bean Salad is my favorite.  I make it several times a month, it's great for potlucks & entertaining as well.

I prefer the fresh cilantro, but have used dried cilantro and it is still good.  If you don't like cilantro use parsley.  Again, if you don't have refrigeration use dried green onions or a sweet onion.  The jalapeno is optional & I have served it this way for relatives who have no tolererance for heat.

Tex-Mex Bean Salad 

  1                can  kidney beans -- (16 ounces) rinsed and drained
  1                can  red beans -- (15-1/2 ounces) rinsed and drained
  1                can  black-eyed peas -- (15-1/2 ounces) rinsed and drained
     1/4           cup  minced fresh cilantro or parsley
  1                     jalapeno pepper -- seeded and chopped*
  4                     green onions -- sliced
     1/4           cup  olive or vegetable oil
     1/4           cup  cider or red wine vinegar
     1/2      teaspoon  garlic salt
     1/2      teaspoon  pepper

SERVINGS 6 
PREP 10 min. 
TOTAL 10 min. 
 
In a bowl, combine all of the ingredients. Toss to blend. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 6 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Jalapeno's are optional if you don't like heat, although this salad isn't that hot. 

Posted by: wee wifey at 02:48 PM | Comments (52) | Add Comment
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