2– 3 tbsp Spicy Cilantro Lime Vinaigrette (see recipe below)
½ cup black beans
10– 15 cherry or grape tomatoes, halved
½ of an avocado
Diced 2 cups mixed greens
Shredded Mexican cheese,
To taste green onions, chopped, to taste
Topping jar: Handful of tortilla chips, crushed
To assemble the salad, start with the desired amount of dressing, followed by the beans, then the tomatoes and avocado. On top of the avocado the wide mouth mason jar with 2 cups of mixed greens. Top with the desired amount of cheese and green onions.
Spicy Cilantro Lime Vinaigrette
3 tbsp organic olive oil
2 tbsp lime juice
Pinch of sea salt
1 tsp jalapeños, diced, optional
1 tbsp cilantro, chopped, optional
Put all of the ingredients into a blender. Pulse until the ingredients are thoroughly combined. Pour the dressing into your mason jar.
Recipe adapted from Amy Fazio, The Mason Jar Cookbook: 80 Healthy and Portable Meals.