Dehydration Time: 5 to 7 hours
I used a combination of dried mango and dried green
mango in this dish. Sambal oelek can be quite spicy so adjust to suit
your taste. I only had white kidney beans in the pantry so that is what
At Home: Spread the beans on a lined dehydrator tray and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 135°F. Dry the minced jalapeno pepper and grated ginger on separate trays at the same temperature as the beans.
Put the dried beans and pouch of tuna in a ziplock freezer bag. Pack the dried jalapeno, ginger, chives, lemongrass and mango in plastic wrap or a small zipper bag. Place the olive oil, red wine vinegar, sambal oelek, and honey in a leak proof container such as a small Nalgene bottle. Place the dried pepper package and the small Nalgene bottle inside the bag with the beans and seal, making sure to remove as much air as possible. Pack the lime when you are ready to go on your trip.
At Camp: Rehydrate the beans using a formula of 1 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the beans well before adding the dressing. Add a little hot water to the contents of the bag with the pepper and mango mixture. When rehydrated, combine with the bean, tuna, and mango mixture. Shake the bottle containing the olive oil and vinegar. Add the juice of one lime to the salad as well as the contents of the bottle. Stir gently to combine. Season the salad with salt and pepper to taste.
Serving Suggestions: Serve the salad in a wrap or
served with tortilla chips, if desired.
2008 Laurie Ann March