Southwest Corn & Black Bean Salad

Southwest Corn & Black Bean Salad

roasted corn, chipotle black beans, green chiles & sliced onions with corn tortilla bits & cheese

Brimming with bright fresh flavors, this delicious protein-packed blend of whole black beans, fire-roasted sweet corn, sweet white onion strips, tomatoes, jalapenos & chopped cilantro is complimented by our own house-made seasoning blend.

Mixed with crunchy bits of Austin-made corn tortillas & monterey jack cheese, cold-soak meals don't get much better than this! Enjoy as a robust make-ahead lunch or a freshly made side salad to pair with dinner — a refreshing change of pace on the trail!

5.0 Fork Rating

21 Fork Ratings
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$12.99
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UPC:
811355030235

About Our SOUTHWEST CORN & BLACK BEAN SALAD

  • 1 Serving Backpacking Meal
     
  • Dietary Considerations:  vegetarian
    • all-natural dehydrated and freeze-dried ingredients
    • 580 calories
    • 28 g protein
       
  • Meal Net Weight:  5.0 oz | 143 g  
     
  • Meal Includes:  seasoned salad mix blended with chip bits & cheese
     
  • Required:  cool water
     
  • Recommended:  long-handled spoon
     
  • Insider Tips: 
    • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
    • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

Remove

natural desiccant from main meal pouch.

Add

3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

Press

air from pouch, seal and lay flat.

Soak

for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

 

ENJOY!

your Southwest Corn and Black Bean Salad!

Ingredients & Nutrition

 

 

Ingredients:

Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

Special Notes:

CONTAINS: Milk

PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

frequently asked questions

Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
 
If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
 

The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

Reviews (21)

  • 5

    5.0 Fork Rating

    by

    Very yummy. Doesn't taste at all rehydrated.

  • 5

    5.0 Fork Rating

    by

    Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

  • 5

    5.0 Fork Rating

    by

    Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

Cooking Method

just add water

Water Required

6 ounces

Temperature

cool water

Cook time

90 minutes

Serving

12 Ounces

  • About

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

  • Instructions

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

  • Ingredients & Nutrition

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

  • Reviews (21)

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

  • Press

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

  • FAQS

    • About Our SOUTHWEST CORN & BLACK BEAN SALAD

    • 1 Serving Backpacking Meal
       
    • Dietary Considerations:  vegetarian
      • all-natural dehydrated and freeze-dried ingredients
      • 580 calories
      • 28 g protein
         
    • Meal Net Weight:  5.0 oz | 143 g  
       
    • Meal Includes:  seasoned salad mix blended with chip bits & cheese
       
    • Required:  cool water
       
    • Recommended:  long-handled spoon
       
    • Insider Tips: 
      • This salad is best made ahead of time — add your water, strap it to your pack and keep on hiking 'til lunchtime!
      • In a hurry? Add slightly hot (not boiling) water to the blend and allow it to cool as it rehydrates. Expected rehydration time is 15 minutes (half the time).  It may not look quite as bright, but the flavors will be just the same!

    Remove

    natural desiccant from main meal pouch.

    Add

    3/4 cup (6 oz / 177 ml) of cool water (or hot water to shorten time) to the pouch and stir.

    Press

    air from pouch, seal and lay flat.

    Soak

    for 45 minutes if using cool water (or 15 minutes if using hot water). Flip package over occasionally.

     

    ENJOY!

    your Southwest Corn and Black Bean Salad!

    Ingredients & Nutrition

     

     

    Ingredients:

    Whole Black Beans, Organic Whole Kernel Yellow Corn, Tortilla Chips (stone ground white corn, corn oil, lime), Pumpkin Seeds (pumpkin seeds, oil, salt), Monterey Jack Cheese (pasteurized milk, cheese cultures, salt, enzymes), Organic Evaporated Cane Juice, Olive Oil, Apple Cider Vinegar (apple cider vinegar, maltodextrin), Tomatoes, Spices, Organic Tomatoes, Organic Seasoning Blend (organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley, organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, organic marjoram, organic coriander, organic cayenne pepper, citric acid, organic rosemary), Purple Shallots, Lime Juice, Bell Peppers, Sliced White Onion, Sea Salt, Shallots, Celery, Paprika, Chili Powder, Green Chiles, Cholula (Salt, Spices (Cumin, Chipotle Pepper, Paprika), Onion Powder, Garlic Powder, Sugar, Yeast Extract, Citric Acid), Cilantro, Organic Yellow Onion, Green Onions

    Special Notes:

    CONTAINS: Milk

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS

    frequently asked questions

    Why does the Southwest Corn & Black Bean Salad require 45 minutes for rehydration?
     
    If using cool water, rehydrating legumes (such as black beans) can take quite a long time! We recommend adding your water to the dish in the morning for a tasty lunch down the trail. Or, you can use hot water and reduce your wait time to about 15 minutes.
    How much food does this yield? I'm going to split it in half and I want to make sure my container it rehydrates in is big enough.
     

    The Southwest Corn & Black Bean Salad rehydrates to make a 12 ounce serving.

    Reviews (21)

    • 5

      5.0 Fork Rating

      by

      Very yummy. Doesn't taste at all rehydrated.

    • 5

      5.0 Fork Rating

      by

      Really good flavor! The longer you wait the better...ended up having left overs and put it on lettuce with some 1000 island (don't normally eat that, but was going for a "taco salad" dish) and it was very good. Will try over rice next time, even at home!

    • 5

      5.0 Fork Rating

      by

      Love this stuff. I had several of them on a Yo Yo of the C.T. this summer. I would add cold water to the bag in the morning before beginning my hike then by the time I was ready to eat it was ready to eat. I tried it on a tortilla, over couscous and over rice but it is perfect just by itself also.

    Cooking Method

    just add water

    Water Required

    6 ounces

    Temperature

    cool water

    Cook time

    90 minutes

    Serving

    12 Ounces

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