Mason Jar Nacho Salads

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 1/3 cup (75 mL) olive oil
  2. 1/4 cup (60 mL) lime juice
  3. 1 clove garlic, minced
  4. 1/2 tsp (2 mL) salt
  5. 1/2 ripe avocado, peeled, pitted and chopped
  6. 1 cup (250 mL) canned black beans, drained and rinsed
  7. 1/2 cup (125 mL) frozen corn, thawed
  8. 1/2 cup (125 mL) finely chopped tomatoes
  9. 3 cups (750 mL) coleslaw mix
  10. 1/4 cup (60 mL) shredded Monterey Jack cheese
  11. 1 cup (250 mL) crumbled blue tortilla chips

Method

  1. To make dressing, whisk oil with lime juice, garlic and salt. Set aside.
  2. Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into the jars in the following order from bottom to top: dressing, avocado, black beans, corn, tomato, coleslaw mix, cheese and tortilla chips. 
  3. Seal jars and store in refrigerator up to 24 hr. Shake well before serving. 

Tip: Add pinch of ground cumin and chili powder to the lime dressing.