- ¼ cup cooked and dehydrated garbanzo beans
- ¼ cup freeze-dried corn
- 1 Tbsp diced sun-dried tomatoes
- 1 Tbsp diced dried onions
- 1½ oz packet shelf stable balsamic vinaigrette dressing
Pack the dry ingredients in pint freezer bag. Pack the dressing packet along with it.
Add ¾ cup 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 of minutes to meld the flavors.