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Food and Cooking

Survival Recipe: Black Beans and Corn Cowboy Caviar

Survival Recipe: Black Beans and Corn Cowboy Caviar

Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.

 

This  is a great recipe to use up a lot of  leftover vegetables from your garden.  One aspect of the wise use of storage food is to use whatever you have.  If you want to cook the beans, great, if you have canned beans, that works.  If  black beans are not available, substitute whatever kind of bean you have.

This recipe calls for corn, onions, tomatoes, and these still might be lingering in your garden. If not, use canned or freeze dried or even dehydrated.  This is the real secret to unlocking your food storage skills.

The added nutritional perk is that beans alone – though high in protein – are not a complete protein and lack certain amino acids.

But, if beans are eaten with rice or corn at the same meal, the protein is complete. Many Mexican foods are based on beans and rice, and if you enjoy that cuisine, you can create nourishing, tasty foods with basic storage food items.

Black Bean and Corn Cowboy Caviar

2 c black beans, pre-cooked and rained

1-1/2 c sweet garden corn, freeze-dried, or you can use dehydrated

1 c tomatoes, diced, freeze dried

1/4 c onion, diced, freeze dried or dehydrated

3 Tbs cilantro, chopped, dried

1 Tbs red winne vinegar

4 Tbs lime juice (you can make this from dried lime powder)

2 Tbs olive oil

1/4 tsp garlic, granules, dried

1 tsp salt

1/2 tsp pepper, ground, black

In a medium bowl, add corn, tomatoes and onion, pour boiling water over the top and let sit for 5-6 minutes to re-hydrate.

Drain the water off, add the drained black beans. In a small bowl, mix olive oil, line juice, vinegar, salt, pepper, garlic and cilantro and combine.

Pour over the top of the bean/corn mixture, toss to coat. Serve with chips or as a side dish.

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Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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