Step 1

To dehydrate, spread the black eyed peas, black beans, chopped tomatoes, corn, diced bell peppers, and cilantro onto dehydrator trays. Dehydrate at 125F until completely dry. The tomatoes may take longer to dehydrate than the rest of the ingredients, so keep them on a separate tray.

Step 2

Once all the ingredients are dry, let them cool completely and store in an airtight container with the cumin, chili powder, and sea salt for up to six months in a cool dark place.

Step 3

To pack for the trail, bring a leak-proof container for cold soaking, along with the dehydrated ingredients and times, and one packet each of True Lime and olive oil. You can also bring the olive oil in its own container.

Step 4

On trail, transfer the salad to your cold soak container and add about 200mL (a scant cup) of water. Let it soak for at least one hour, shaking occasionally. Once the ingredients have rehydrated, find a spot with a view to set down your pack, add the olive oil and True Lime to taste, and enjoy.