A while back we noticed our camp recipes list was woefully short on vegetarian camp recipe options – which isn’t good because we like vegetarians and vegetarians like to eat when they camp, right? So, we’re working to remedy that with our first of many more vegetarian-friendly camp recipe ideas. This is based off of a recipe I saw somewhere on the Internet (I tried to find it again to give credit, but it’s lost in the abyss…sorry!) and a few modifications to the Black Bean & Corn Salad recipe from Whole Foods.
If you’ll be camping, we recommend mixing up the Black Bean & Corn Salad ahead of time and then dropping it into the potatoes once they’re done. If you have any leftovers, mix the corn salad into your scrambled eggs in the morning for an added tasty bonus!
Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes
Yield: 2 potatoes
1 tablespoons Balsamic Vinegar
1/2 tablespoon Olive Oil
1/2 tablespoon Lime Juice
1 cups Corn (frozen or fresh)
2 cups Black Beans (rinsed & drained)
1/2 Red Bell Pepper (chopped)
1/4 cup Cilantro (chopped)
1/4 cup Red Onion (chopped) optional
Salt & Pepper to taste
2 Sweet Potatoes
Mix balsamic vinegar, olive oil and lime juice. Set aside.
Combine corn, black beans, bell pepper, cilantro and red onion until well mixed. Top with vinegar and oil mixture, stir until well combined. Season with salt and pepper to taste. (Note: Don't skip the cilantro in this recipe - it's much more than garnish, it really brings the flavor out!)
Individually wrap sweet potatoes in foil. Place on campfire coals and let cook about 60 minutes or until softened.
Remove potatoes from fire and unwrap. Caution - it will be hot and steamy.
Cut open the potatoes, fill with Black Bean and Corn Salad mixture. Grab your fork and enjoy!