Taco Salad In A Jar Recipe

This taco salad in a jar offers a vibrant, fresh twist on a classic lunch. Crisp romaine, juicy tomatoes, hearty black beans, sweet corn and red bell pepper blend harmoniously with creamy cheddar, avocado and a tangy sour cream-salsa dressing. Every bite bursts with hearty flavor and refreshing texture abundantly.

I recently came up with this Taco Salad In A Jar that quickly became my go-to lunch, and it’s all about simple, healthy ingredients. I love using 4 cups of chopped romaine lettuce as the base for its crunchy texture and vitamins.

Then I add 1 cup of diced tomatoes, which not only taste fresh but also add a burst of vitamin C. Mixed in are 1 can of black beans and 1 cup of corn kernels which bring fiber and protein to keep me energized.

I also throw in 1/2 cup of diced red bell pepper and 1/2 avocado both for extra flavor and healthy fats. To round it off, I sprinkle 1/2 cup of shredded cheddar cheese, and mix 1/4 cup each of sour cream and salsa for a rich, tangy finish.

I sometimes squeeze juice from 1 lime and add 1/4 cup of chopped fresh cilantro for an extra kick. This salad in a jar is ideal for make ahead lunches and it’s super nutritious.

Why I Like this Recipe

I really like this taco salad in a jar recipe because it’s super easy to make even when I’m in a rush. I just chop up my veggies, throw everything in a jar, and shake it up at lunchtime without much fuss. I also appreciate that it’s packed with healthy ingredients like romaine, tomatoes, and black beans which makes me feel a lot better about what I’m eating. I love how the layers of sour cream, salsa, beans, and cheese mix together really nicely when I give the jar a good shake; it makes every bite interesting. Plus, it’s fun to customize it with extra zing like a squeeze of lime or some cilantro so I can always switch it up a bit.

Ingredients

• Romaine lettuce offers a crisp crunch, is high in fibre and full of vital nutrients.
• Tomatoes provide juiciness and vitamin C, adding a tangy, refreshing burst.
• Black beans pack protein and fibre, giving a hearty boost and satisfying texture.
• Corn kernels add a subtle sweetness and good carbohydrates for lasting energy.
• Red bell pepper brings a crisp bite and vitamin C, enhancing the salad colour.
• Avocado offers creaminess and healthy fats, making each spoonful extra smooth.
• Salsa delivers a zesty flavour that ties the vibrant ingredients together perfectly.
• Sour cream brings tangy creaminess balancing spice with its cool richness.

Ingredient Quantities

• 4 cups chopped romaine lettuce
• 1 cup diced tomatoes (you can use halved cherry tomatoes too)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or thawed frozen corn)
• 1/2 cup diced red bell pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 1/2 avocado, diced
• Optional: Juice from 1 lime for extra zing
• Optional: 1/4 cup chopped fresh cilantro

How to Make this

1. First, prep all your ingredients by chopping the romaine lettuce, dicing the tomatoes, red bell pepper and avocado, and make sure to drain and rinse the black beans.

2. Grab a clean mason jar or any tall container that will work for layering everything nicely.

3. In the bottom of the jar, add the sour cream and salsa. If you are using lime juice and cilantro, mix them in with the dressing to give it an extra zing.

4. Next, add the black beans evenly over the dressing layer so they soak up some of those flavors.

5. Then, pour in the corn kernels and sprinkle the diced red bell pepper over the beans.

6. After that, add the diced tomatoes on top of that layer.

7. Gently stir in the diced avocado making sure it gets mixed in just the right amount without getting smashy.

8. Sprinkle the shredded cheddar cheese over the avocado layer.

9. Finally, add the chopped romaine lettuce as the top layer so it stays nice and crisp until you shake it all up.

10. When you’re ready to eat, just seal the jar and give it a good shake to mix all the flavors together, then enjoy your tasty taco salad in a jar.

Equipment Needed

1. Cutting board
2. Chef knife
3. Mixing bowl
4. Colander for draining beans
5. Measuring cups and spoons
6. Spoon or spatula for stirring/mixing dressing
7. Mason jar or any tall container
8. Can opener if using canned beans
9. Citrus juicer if using lime juice

FAQ

Taco Salad In A Jar Recipe Substitutions and Variations

• If you dont have black beans you can use pinto or kidney beans
• You can swap romaine lettuce for iceberg lettuce or even some baby spinach
• If cheddar cheese isnt available try monterey jack or pepper jack cheese instead
• Instead of red bell pepper you can use yellow or green bell peppers for a similar crunch
• You might replace salsa with pico de gallo if you want a fresher taste

Pro Tips

1. Make sure you drain and dry your beans and corn super well before you put them in the jar – extra moisture can make the salad all soggy real fast.
2. Chill all your veggies ahead of time if you can so they stay crisp and fresh when you’re ready to eat, and it just tastes so much better.
3. If you dig a little spice, try tossing a few chopped jalapeños in with the black beans or even sprinkle a pinch of taco seasoning over them for that extra kick.
4. Mix your lime juice and cilantro into the sour cream and salsa early on, then let it sit for a few minutes so the flavors really blend together before layering the rest of the ingredients.