Vegetarian Taco Salad in a Jar

 

• Cilantro- lime dressing:
• 1 tablespoon apple cider vinegar
• Juice from one lime
• 1/2 cup fresh cilantro, loosely packed
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon honey
• Pinch of salt
• Salad:
• 1/4 cucumber, diced
• 1/2 cup black beans
• 1 roma tomato, diced
• 1/4 cup corn
• 1/4 cup red pepper, diced
• 3 cups greens
• 1/4 avocado, diced
• 1 tablespoon shredded cheddar cheese

1. Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a quart-sized mason jar (wide-mouth works best for filling and eating out of).

2. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese.

3. Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you're ready to eat.