Taco Salad in a JarRecipe preview on Faxo
Recipe

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
Steps
- 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:
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