Lunch: Foil Pack Tex-Mex Black Bean Salad

Recipe by Daniel Seidman Flex your Tex-Mex muscles at the next campfire with this quick and mess-free recipe.

Ingredients

1 c. black beans, drained and rinsed
1/2 c. fresh corn kernels
1/4 of a red pepper, diced
1/4 c. red onion, diced
kosher salt
Black pepper
1 tsp. cumin
1 tsp. chili powder
1/2 lime, juiced

Instructions

Tear 2 pieces of foil that are approximately 12-inch by 18-inch and stack them on top of each other.
Combine all ingredients and pour onto center of foil. Fold up packet ensuring a tight seal.
When ready to cook, place sealed packet on hot grill or over fire for about 8 minutes, flipping once.
Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet and enjoy.

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