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Mason Jar Taco Salad with Avocado-Cilantro Dressing

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Mason Jar Taco Salad with Avocado-Cilantro Dressing

This taco salad, which fits perfectly in Mason jars, is ideal to make ahead and take to work or school for lunch.

Ingredients

Servings  4   Serving Size   1 jar

Dressing Ingredients

  • 1 1/2 cups fresh cilantro
  • 2 medium green onions, coarsely chopped
  • 1 medium fresh jalapeño, seeds and ribs discarded, coarsely chopped (optional)
  • 1 medium avocado, coarsely chopped
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola or corn oil
  • 1 tablespoon water, plus more as needed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Salad Ingredients

  • 1 15.5-ounce can no-salt-added kidney beans, rinsed and drained
  • 1 15.5-ounce can no-salt-added black-eyed peas, rinsed and drained
  • 1/2 medium English, or hothouse, cucumber, chopped
  • 1 pint grape or cherry tomatoes, halved
  • 1 1/2 cups fresh corn kernels, cooked, or frozen whole-kernel corn, thawed and drained
  • 1 cup sliced radishes
  • 1 cup shredded fat-free cheddar cheese
  • 4 cups shredded or torn romaine, spinach, or arugula

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the cilantro, green onions, and jalapeño until finely chopped. Process all the remaining dressing ingredients until smooth, adding more water as needed for the desired consistency.
  2. Place four quart-size Mason jars on a work surface. Remove the lids. Layer in each jar in the following order: dressing, beans, black-eyed peas, cucumber, tomatoes, corn, radishes, cheddar, and romaine. If not serving immediately, put the lids on the jars and tighten them. Refrigerate for up to four days.
  3. When ready to serve, shake the jars well to evenly distribute the salad dressing. Serve in the jars or bowls.

Cooking Tip: Drain the beans thoroughly before adding them to the Mason jars. Otherwise the extra liquid will make the salad dressing runny and the salad soggy.

Tip: The salad is layered in a particular order so that the ingredients stay crisp in the refrigerator for a few days as needed. The salad dressing is placed on the bottom of the jars so it doesn’t make the other ingredients soggy.

Nutrition Facts

Mason Jar Taco Salad with Avocado-Cilantro Dressing

CaloriesCalories

448 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

17g Per Serving

Nutrition Facts

Calories 448
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.5 g
Cholesterol 6 mg
Sodium 406 mg
Total Carbohydrate 63 g
Dietary Fiber 17 g
Sugars 13 g
Protein 27 g

Dietary Exchanges
3 starch, 2 lean meat, 3 vegetable, 1/2 fat

 

This taco salad, which fits perfectly in Mason jars, is ideal to make ahead and take to work or school for lunch.

Nutrition Facts

Mason Jar Taco Salad with Avocado-Cilantro Dressing

CaloriesCalories

448 Per Serving

ProteinProtein

27g Per Serving

FiberFiber

17g Per Serving
×
Calories 448
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.5 g
Cholesterol 6 mg
Sodium 406 mg
Total Carbohydrate 63 g
Dietary Fiber 17 g
Sugars 13 g
Protein 27 g

Dietary Exchanges
3 starch, 2 lean meat, 3 vegetable, 1/2 fat

Ingredients

Servings  4   Serving Size   1 jar

Dressing Ingredients

  • 1 1/2 cups fresh cilantro
  • 2 medium green onions, coarsely chopped
  • 1 medium fresh jalapeño, seeds and ribs discarded, coarsely chopped (optional)
  • 1 medium avocado, coarsely chopped
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola or corn oil
  • 1 tablespoon water, plus more as needed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Salad Ingredients

  • 1 15.5-ounce can no-salt-added kidney beans, rinsed and drained
  • 1 15.5-ounce can no-salt-added black-eyed peas, rinsed and drained
  • 1/2 medium English, or hothouse, cucumber, chopped
  • 1 pint grape or cherry tomatoes, halved
  • 1 1/2 cups fresh corn kernels, cooked, or frozen whole-kernel corn, thawed and drained
  • 1 cup sliced radishes
  • 1 cup shredded fat-free cheddar cheese
  • 4 cups shredded or torn romaine, spinach, or arugula

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the cilantro, green onions, and jalapeño until finely chopped. Process all the remaining dressing ingredients until smooth, adding more water as needed for the desired consistency.
  2. Place four quart-size Mason jars on a work surface. Remove the lids. Layer in each jar in the following order: dressing, beans, black-eyed peas, cucumber, tomatoes, corn, radishes, cheddar, and romaine. If not serving immediately, put the lids on the jars and tighten them. Refrigerate for up to four days.
  3. When ready to serve, shake the jars well to evenly distribute the salad dressing. Serve in the jars or bowls.

Cooking Tip: Drain the beans thoroughly before adding them to the Mason jars. Otherwise the extra liquid will make the salad dressing runny and the salad soggy.

Tip: The salad is layered in a particular order so that the ingredients stay crisp in the refrigerator for a few days as needed. The salad dressing is placed on the bottom of the jars so it doesn’t make the other ingredients soggy.
 

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