My RV Kitchen: Black and White Bean Salad

May 29, 2018

Evada Cooper, also known by RV regulars as “Lady E”, is a full-time RVer who is a published author of an RV cookbook titled The RV Centennial Cookbook – Celebrating 100 Years of RVing. 

Ingredients
1 can black beans
1 can white beans
1/2 red onion, chopped
Small handful, flat leaf parsley, chopped
1/4 cup, olive oil
2 tbsp., balsamic vinegar
Salt and pepper

Method
Drain and rinse canned beans. Empty beans into a large bowl. Add red onion and parsley. You’ll need to use your judgment on the amount of onion and parsley to throw into the final product. Use the amount of each that is to your liking and taste. Mix together. Add olive oil and balsamic vinegar. Salt and pepper to taste. Stir one more time being careful not to over mix. You can serve this dish cold or at room temperature. I chilled mine for about an hour and it was awesome.

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Evada Cooper, also known by RV regulars as “Lady E”, teaches men and women alike how RV cooking can be just as fun as creating family style meals in a full size kitchen.  Her motto – Being prepared is the key to success! With so many things to learn about the differences in the RV lifestyle vs. traditional home-style living, Evada brings a wealth of knowledge to those seeking to live successfully in their own RV kitchen.  She and her husband Terry travel full time in a 5^th wheel trailer, conducting seminars at RV shows and rallies and at their Mobile RV Academy which educates both RV professionals and consumers.  Evada published “The RV Centennial Cookbook – Celebrating 100 Years of RVing (1910-2010)”, and has a website, myrvkitchen.com.