1/2cupany beans of choice(black beans, kidney beans)
1/2cupdiced red peppers
1/2cupcorn
1/4cupsliced red onion
lettuce
For The Dressing
2avocados, halved
1clovegarlic clove, minced
1Tbsplime juice
3Tbspolive oil
salt and pepper to taste
Instructions
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.
Notes
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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