Another great camping recipe that ticks all our boxes, it’s super tasty, super easy and super healthy. It also includes ingredients that can be bought almost anywhere and are mostly shelf items.
The recipe is from Green Kitchen Travels by David Frenkiel and Luise Vindahl. Although it’s called a breakfast salad but we’ve made it for lunch and dinner.
When on the road we’ve replaced the fresh mango with tinned and its worked just as well.
Ingredients (serves 2)
- ¼ red onion, finely chopped
- 400 g can black beans
- Pinch chilli powder
- Pinch ground cumin
- Pinch sea salt
- 1 avocado, peeled and sliced
- 1 mango, peeled and sliced
- Juice of ½ lime
- 2 eggs
- 2 tbsp pickled jalapeños, drained
- 1 tbsp cold-pressed olive oil
Heat oil in frying pan. Add onion, beans, chilli, cumin and salt, and stir-fry over medium-low heat for a few minutes. Place in a bowl with the remaining ingredients, except eggs and jalapeños, and toss to combine. Divide between two serving bowls.
Heat a drizzle of oil in a frying pan over medium-low heat and fry eggs until set but with a soft yolk.
Serve the bean salad straight away, topped with the fried egg and a few jalapeños.