What I Brought to Share: June 16, 2010

Bean salad.

It was family night at Cub Scout camp tonight and we organized a potluck dinner at camp.  But as we all parked and then hiked into camp (about a quarter-mile away from the parking), the sky darkened.  "It will pass," I thought.  Too optimistic.  Just as everyone finished dinner, thunder boomed and the deluge began.  Crap.  Fifty scared people huddled under the little shelter, safer than running through an open field in a lightning storm.  We passed around cookies and brownies to make it seem less scary and tried to wait it out.  But it soon became clear the rain wasn't going anywhere and the campground, not to mention the road out, was likely to flood.  We cleaned up as best we could and ran out of there, hauling babies and coolers and rain-ponchoed Scouts through a torrent and a swampy field to the cars.

Amazingly, the bean salad in its plastic container survived the journey out, so we have leftovers.

Bean salad (serves 8)

One can each of black beans, kidney beans, and navy beans or cannellini, rinsed and drained
One green bell pepper
One red bell pepper
4 green onions, diced
4 oz. feta cheese, crumbled
1/3 cup olive oil
3 Tbsp. res wine vinegar
1/2 tsp. dijon mustard
salt and pepper, to taste

In a small bowl, combine the olive oil, vinegar, mustard, salt, and pepper.  Whisk until combined.  Combine all other ingredients in a large bowl, pour the dressing over, and toss.