Black Bean & Feta Salad

Excerpted from Charlie Palmer’s newest cookbook, Remington Camp Cooking

serves 4-6 as a side dish


2 cans black beans, drained and rinsed

1 cup small dice red onion

1 cup small dice celery

2 cups small dice roasted red bell peppers

½ cup chopped fresh cilantro

1 tsp ground cumin

3 tbsp sherry vinegar

6 tbsp olive oil

1 ½ tsp kosher salt

Freshly ground black pepper

4 oz feta cheese, drained and cut into ¼ inch cubes


In a large bowl, combine all of the ingredients.  Refrigerate for a few hours to allow the flavors to meld.  Stir just before serving to recoat the beans thoroughly with the vinaigrette.