Traveler’s Bean Salad
When I’m traveling or just super busy, I like to have my own version of “fast food” ready for a meal in minutes. This versatile salad takes just 20 minutes to prepare and travels well. An added bonus, it’s high-protein and tastes even better as it sits, so make a big batch and enjoy it for days!
Guest Author: Erika Wiggins
6 generous servings
- 1 (15 oz) can low-sodium or no-salt black beans, drained well
- 1 (15 oz) can low-sodium or no-salt garbanzo beans, drained well
- 1 (15 oz) can low-sodium or no-salt lentils, drained well
- 1 bunch green onions, chopped
- 1 red or yellow bell pepper, chopped
- 2 cloves garlic, chopped or crushed
- Juice of 1/2 to a whole lime (depending on your taste)
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 cup Braggs Amino Acids or substitute low-sodium soy sauce (Braggs tastes better, you can find it at a health-food store.)
- 1/2 tsp chili powder (the seasoning blend, not ground chili pepper)
- 1/2 tsp sea salt or to taste
- In a large bowl, combine all ingredients and stir well
- Serve over crisp salad greens or eat alone
Nice additions: chopped cilantro, substitute chopped fresh jalapeño for chili powder (to taste), chopped celery, diced tomato, kidney beans or any other bean you like.
This recipe is vegan.
Erika Wiggins is a freelance writer, and photographer, specializing in adventure travel, hiking and extreme sports. Safety and conservation are frequent themes in her work as well. Raised by nomadic parents, she sailed the South Pacific and Caribbean as a child. As an adult, she has hiked, backpacked, rappelled, and caved extensively across the U.S. and abroad.