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

1. In a small bowl, add vinegar, mustard, and 2 tablespoons taco seasoning mix. Whisk/stir together, pouring in all the olive oil to combine.
2. 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.
3. Assembly: