Mason Jar Taco Salad

Mason Jar Taco Salad

Taking salads to work just got a whole lot easier! Make this Mason Jar Taco Salad and bring it to work or school for a fabulous lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


For The Salad

  • 1 cup cooked quinoa
  • 1 tsp cumin
  • 1/2 cup any beans of choice (black beans, kidney beans)
  • 1/2 cup diced red peppers
  • 1/2 cup corn
  • 1/4 cup sliced red onion
  • lettuce

For The Dressing

  • 2 avocados, halved
  • 1 clove garlic clove, minced
  • 1 Tbsp lime juice
  • 3 Tbsp olive oil
  • salt and pepper to taste


To Prepare the salad

  • In a small bowl mix together the quinoa and cumin. Place in mason jar.
  • In this order add beans, red peppers, corn, sliced red onion, and lettuce to fill jar.

To Make the Avocado Dressing

  • In a food processor blend together avocado, garlic, lime juice, and olive oil. Season with salt and pepper. Place in a separate jar or baggie and serve with salad when ready.


We packed this dressing separately to prevent the avocado from going brown. Pack the dressing in an air-tight container and press plastic wrap directly on the dressing to keep it fresh and green.
We opted for a vegetarian taco salad, but you can add 1/2 cup of ground beef to this salad on the side.

Perfect Pairing

Serve this Mason Jar Taco Salad with Peanut Butter and Jelly Cookies for a complete lunch.
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