Mason Jar Taco Salad

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Mason Jar Taco Salad

Mason jar taco salad is a smart, portable way to enjoy a full-flavored meal without the mess. Layers of taco-seasoned meat, crunchy vegetables and a tangy dressing make each jar a complete lunch. It’s easy to customize and perfect for grab-and-go days.

Prep Time20

Cook Time0

Total Time20

Course: Lunch

Cuisine: Mexican

Keyword: beef, Meal Prep

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

For the Dressing

¼ Cup lime juice fresh, about 2 limes
¼ Cup honey
3 Tablespoons white wine vinegar
2 Tablespoons Dijon mustard
3 Cloves garlic finely minced
½ Teaspoon salt
½ Teaspoon black pepper freshly cracked

For the Taco Salad

1 Cup taco meat leftover or fresh
¾ Cup cherry tomatoes halved
½ Cup corn kernels canned
¾ Cup black beans rinsed and drained
1 red onion small, diced
¼ Cup Mexican cheese blend shredded
2 avocados diced
4 Cups romaine lettuce chopped

Instructions

Whisk together lime juice, honey, white wine vinegar, Dijon, minced garlic, salt, and, pepper in a medium bowl until combined.
Evenly divide dressing, taco meat, tomatoes, corn, beans, red onions, cheese, diced avocado, and lettuce between four 32-ounce mason jars.
Twist on the lids and store the salads upright in the refrigerator for up to 4 days.
When ready to serve, shake the jar vigorously to distribute the dressing, or pour into a salad bowl or plate and toss to combine.

Notes

Layer smartly: Keep the dressing at the bottom and lettuce at the top to prevent a soggy salad. Also, all the layers look so pretty!
Use wide-mouth jars: They’re easier to fill and eat from.
Add avocado last: If prepping more than a day ahead, add avocado just before serving to prevent browning. Tossing it in lime juice can slow down the browning.

Nutrition

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