Ingredients
- 3 tablespoons red wine vinegar
- 1 teaspoon yellow mustard
- 1 package taco seasoning mix
- 6 tablespoons olive oil
- 4 Mason jars
- 2 (15.5-ounce) cans kidney beans
- 1 English cucumber
- 1 pint grape or cherry tomatoes
- 1 (10-ounce) package frozen corn
- 2 (2.25-ounce) cans sliced olives
- 1/3 cup scallions or red onion
- 1-2 jalapenos
- 1 avocado
- Drizzle lemon juice
- 1 cup shredded cheddar cheese
- 4 cups greens (spinach, arugula, lettuce, etc)
Preparation
1.In a small bowl or measuring cup, add vinegar, mustard, and 2 tablespoons of taco seasoning mix. (Reserve remaining taco seasoning for another use.) Use a spoon or fork to whisk together, pouring in all the olive oil to combine.
2.Make sure to thoroughly drain both the kidney beans and the corn. Any extra water that goes into the Mason jar will dilute the dressing.
Begin assembling the salad into the Mason jars: Evenly distributing the ingredients into each Mason jar in order: salad dressing, kidney beans, cucumbers, tomatoes, corn, olives, scallions, and (optional) jalapenos. Add diced avocado and sprinkle with lemon juice to prevent the avocado from browning. Continue layering with the cheese and lettuce.
Place the lid on each Mason jar, storing in the refrigerator for up to 4 days. To serve, shake to distribute dressing. Pour into a bowl or eat from the jar.
