Mason Jar Nacho Salad

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • ⅓ cup olive oil 75 mL
  • ¼ cup lime juice 60 mL
  • 1 clove garlic, minced
  • ½ tsp salt 2 mL
  • ½ ripe avocado, peeled, pitted and chopped
  • 1 cup canned black beans, drained and rinsed 250 mL
  • ½ cup frozen corn, thawed 125 mL
  • ½ cup finely chopped tomatoes 125 mL
  • 3 cups coleslaw mix 750 mL
  • ¼ cup shredded Monterey Jack cheese 60 mL
  • 1 cup crumbled blue tortilla chips 250 mL

Directions

  • Step 1

    To make dressing, whisk oil with lime juice, garlic and salt. Set aside.

  • Step 2

    Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into the jars in the following order from bottom to top: dressing, avocado, black beans, corn, tomato, coleslaw mix, cheese and tortilla chips.

  • Step 3

    Seal jars and store in refrigerator up to 24 hr. Shake well before serving.

Tip

Add pinch of ground cumin and chili powder to the lime dressing.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe):
  • Calories 450
  • Fat 30 g
  • Saturated Fat 4.5 g
  • Carbs 40 g
  • Sugar 3 g
  • Protein 9 g
  • Cholesterol 5 mg
  • Fibre 7 g
  • Sodium 580 mg