Taco Salad in a Jar
Description
You have all seen those salad in a jar recipes, but this one has a slight twist. It is a meatless taco salad in a jar. Enjoy it as a quick lunch or as a side salad with your main meal.
Ingredients
3 T. red wine vinegar
1 t. yellow mustard
1 package taco seasoning mix, your preference of kind
6 T. olive oil
Salad:
30-31 oz. canned kidney beans, rinsed and completely drained
1 English cucumber, peeled and chopped
1 pint grape or cherry tomatoes, halved or quartered
10 oz. package frozen corn, completely thawed and drained of liquid
4.5-5 oz. canned sliced black olives
1/3 c. chopped scallions or chopped red onion
1 - 2 jalapenos, sliced, optional
1 avocado, peeled and diced
drizzle of freshly squeezed lemon juice
1 c. shredded Cheddar cheese
4 c. chopped greens, of your choice like spinach, arugula, lettuce, etc.
4 quart-sized wide-mouthed Mason jars
Directions
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In a small bowl, add vinegar, mustard, and 2 tablespoons taco seasoning mix. Whisk/stir together, pouring in all the olive oil to combine.
Thoroughly drain the kidney beans (rinse and drain again) and the corn since any extra liquid that goes into the Mason jar will dilute the dressing.
Assembly:
Evenly distribute the ingredients into each Mason jar in this order:
salad dressing, kidney beans, cucumbers, tomatoes, corn, olives, scallions, and jalapenos, if using. Add diced avocado and sprinkle with lemon juice to prevent the avocado from browning. Continue layering with the cheese and lettuce.
Screw the lid on each jar, storing in the refrigerator up to 4 days.
To serve, shake to distribute dressing. Pour into a bowl or eat from the jar.
Makes 4 servings
Prep Time
Cook Time
PT0M