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Easy Avocado Salads for Camping That Stay Fresh

A simple, no-cook avocado salad that stays fresh on the trail. The key is a lime-cilantro dressing and a trick to prevent browning.
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Ingredients Method

Ingredients
  

  • 2 ripe avocados firm but yielding
  • 1 cup cherry tomatoes halved
  • 1/2 cup canned black beans rinsed and drained
  • 1/4 cup corn kernels canned or thawed frozen
  • 1/4 cup red onion finely diced
  • 3 tablespoons lime juice fresh
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro chopped
  • to taste salt and pepper

Method
 

  1. Halve the avocados, remove the pits, and scoop the flesh into a large bowl. Cut into bite-sized chunks.
  2. Add the halved cherry tomatoes, black beans, corn, and red onion to the bowl.
  3. In a small jar or cup, whisk together the lime juice, olive oil, cilantro, salt, and pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. To keep leftovers fresh, brush any remaining avocado with extra lime juice and store in an airtight container in the cooler. Serve immediately or within a few hours.