Mason Jar Nacho Salad
Prep Time
Serves
Cooking Mode
⅓ cup olive oil
¼ cup lime juice
1 clove garlic, minced
½ tsp salt
½ ripe avocado, peeled, pitted and chopped
1 cup canned black beans, drained and rinsed
½ cup frozen corn, thawed
½ cup finely chopped tomatoes
3 cups coleslaw mix
¼ cup shredded Monterey Jack cheese
1 cup crumbled blue tortilla chips
⅓ cup olive oil
¼ cup lime juice
1 clove garlic, minced
½ tsp salt
½ ripe avocado, peeled, pitted and chopped
1 cup canned black beans, drained and rinsed
½ cup frozen corn, thawed
½ cup finely chopped tomatoes
3 cups coleslaw mix
¼ cup shredded Monterey Jack cheese
1 cup crumbled blue tortilla chips
Directions
1To make dressing, whisk oil with lime juice, garlic and salt. Set aside.
2Fill 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.
3Seal jars and store in refrigerator up to 24 hr. Shake well before serving.
Tips
1
Add pinch of ground cumin and chili powder to the lime dressing.
Disclaimer
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Personal Note
Personal Note
