Ingredients
| 1⁄4 | c | cooked and deyhydrated garbanzo beans |
| 1⁄4 | c | freeze dried corn |
| 1 | T | diced sun dried tomatoes |
| 1 | T | diced dried onions |
| 1 1⁄2 | oz | packet shelf stable balsamic vinaigrette dressing |
| 3⁄4 | c | water |
You can buy ready to use garbanzo beans and the dressing packets online:
http://www.packitgourmet.com/Garbanzo-Beans-p192.html
http://www.packitgourmet.com/Newmans-Own-All-Natural-Balsamic-Vinaigrett…
This can also be prepared hot, using very hot water to rehydrate the salad. Would taste great tossed with hot pasta or rice, black beans and Parmesan cheese.
Instructions
At home pack the dry ingredients in pint freezer bag. Pack the dressing packet along with it.
Add the cool water to the bag and seal tightly. Let sit for 15 to 20 minutes or until rehydrated. You may prefer to let it sit for up to an hour if desired.
Drain off any remaining water and stir in the dressing. Let sit for a couple minutes to meld the flavors.
Courtesy of trailcooking.com
Picture Credit: Melissa
hiking2christ 
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