Back from camping! I had an awesome time. More on that later.
But coming back. Back to reality. Back to days with no trails to walk and nights with no campfire or stars in the sky.
How can I possibly make this transition easier? Even though I have made it through 3 days without baking, and was itching to get my hands on some flour, and to use my oven once again, I was way too exhausted to do anything.
Long story short, we had to wait in traffic for one hour. We were basically stationary the whole time. You see, there were 4 lanes on this road. 3 lanes were closing, and only one was open (ours, of course) so all the lanes had to merge into ours. I'm so glad I didn't have to be anywhere at that moment. Except home. To take a long, warm shower.
So with the combination of traffic exhaustion and too many potato chips during our trip (yes, we were there for 2 nights, and we brought and ate all 3 bags of potato chips) I needed something light, healthy and summery. I have found my solution. The perfect dish to ease my way into the bustle of real life.
Now photos from my trip, oh joy!
View from a trail we walked down
Cute inuksuk we made
Cool pile of rocks we made. Second attempt. First attempt fell on my foot.
Little waterfall we found when we explored the place
We went to Manning Park, which is notorious for all the bears around there. (well, BC is teaming with bears) We brought bear spray (who knew there was suck a thing?) but luckily didn't have to use it. It was such a gorgeous place, and would recommend it to anyone who likes the outdoors. I had a blast.
What you'll need:
-1 (19 oz) can black beans, rinsed and drained
-1 (19 oz) can red kidney beans, rinsed and drained
-1 (19 oz) can white kidney beans, rinsed and drained
-1 orange bell pepper, chopped
-1 red bell pepper, chopped
-1/4 cup extra virgin olive oil
-1/4 cup red wine vinegar
-2 tablespoons white sugar
-1/2 teaspoon salt
-1/2 teaspoon ground cumin
-1/4 teaspoon Tabasco sauce
-1/2 teaspoon chipotle chili powder
1. In a large bowl, combine the beans and the bell peppers.
2. In a small bowl, whisk together the oil, vinegar, sugar, salt, cumin, Tabasco and chipotle.
3. Pour the oil mixture on the bean mixture, and mix well. Cover and chill in the fridge. Serve cold.