Prep Time: 10 minutes | Cook Time: 15 minutes
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
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.
Serve this Mason Jar Taco Salad with Peanut Butter and Jelly Cookies for a complete lunch.