Hearty enough to serve on camping trips, but light and refreshing enough for picnics, this is the perfect make-and-take salad all of your outdoor adventures.
In a large bowl, combine black beans, shredded cabbage with carrot, apple, and sweet pepper. In a small screw-top jar, combine cider vinegar, soy sauce, peanut oil, ginger, honey, and black pepper; cover and shake well. Pour over cabbage mixture. Toss. Divide between two airtight storage containers. Cover and chill overnight.
For each serving, pack a storage container in an insulated container with at least two ice packs. Serve within 5 hours. Makes 2 servings.