Mexican Salad Jar
Mexican Salad Jar
This is a handy salad that can be assembled the night before and then, come lunchtime, simply shake to combine and enjoy. The dressings are arranged in a way that the salad won’t go soggy.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- Juice ½ lime
- 2 tbsp olive oil
- 2 tsp honey
- Sea salt & freshly ground black pepper, to taste
- 1 corn cob, kernels sliced from husks
- 425g tin black beans, drained & rinsed
- 1 red capsicum, diced
- ¼ red cabbage, shredded
- 50g cheddar cheese, grated
- 1 small cos lettuce, shredded
- ½ bunch fresh coriander leaves, chopped
- Avocado Chipotle Yoghurt:
- 1 avocado
- 2 tbsp full-fat natural yoghurt
- or mayonnaise
- 1 chipotle in adobo sauce or 1 tsp if using paste
- Sea salt & freshly ground black pepper, to taste
- Juice ½ lime
- Optional Extras : Jalapeños & Cherry tomatoes
Method
- Separate this salad into 2 jars so you have lunch for 2 days. In each jar divide the lime juice, olive oil, honey and seasoning. Mix to combine.
- Add the corn kernels (so the corn will pickle slightly).
- Top with the black beans, capsicum, cabbage and cheese.
- Make the avocado chipotle yoghurt by blending the ingredients together until smooth and creamy. Place on top of the cheese then finish with the lettuce and coriander. Add the optional extras on top if you like.
- Store in the fridge until ready to serve.
- To serve, shake the jar well so the dressing and avocado chipotle yoghurt are distributed nicely.
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