6 Bean Salad

This 6 Bean Salad recipe is inspired by my time as a forest ranger in Sioux Lookout. We would be away on weeklong canoe trips that required compact and simple meals that wouldn't spoil without refrigeration. We would preserve bricks of cheese by rubbing them with vinegar, or cheese cloth soaked wrapped around the cheese worked as well. Even so, we aimed to eat this as one of our first meals. Although canned goods could be a bit heavy to carry on our backs, they contained a solid meal that was safe to eat.

Although our camp recipe was a much simpler version, with just the juice of a couple limes and salt and pepper, after a hard day's work, this was delicious and filling yet left you with enough energy to carry on with the day's work.

I have made this recipe a little bit more exciting with more ingredients since most of the time refrigeration is available at home, but if you are thinking of a camping salad, the forest ranger version might just be what you were looking for.

Ingredients:

1 Can of 6 Bean Mix, rinsed ( i used a can of mixed beans including chickpeas, dark red kidney beans, black-eyed peas, white beans, Romano beans, and baby lima beans

1/4 Cup Feta Cheese

1/2 Red Onion, thinly diced

1 Avocado, cubed

1 Radish, thinly diced

Juice of 2 Limes

3 Tbsp Olive Oil

Salt and Pepper to taste

Optional : cucumbers and cherry tomatoes, cubed

Directions:

• Rinse your Canned beans then add to a bowl, add remaining ingredients and toss together. Check flavor and add more lime juice or salt and pepper as desired. Let sit covered for a couple hours to allow the flavors to marinate. Serve cold and enjoy!

  
  

Whether it's Sweet or Savoury, let it be made with Love!