Monday, March 9, 2015

Mason Jar Vegetarian Taco Salad

Yep, I'm still on my jarred salad kick. I tried making this one for the first time last night, and it's really really good:

Mason Jar Vegetarian Taco Salad

MAKES 6 big JARS (I use the 4-cup large round ziplock containers):

1 ½ cups black beans (1 reg can)
2 cups corn (1 big can)
2 cups diced tomatoes (I like to use halved grape tomatoes)
2 cups red bell pepper, julienned (2 whole)
1/2 of 1 lb. container of spring mix
2 cups corn tortillas (optional)

Walnut meat:
1 1/2 cups walnut halves
1 1/2 tsp (5 mL) cumin
3/4 tsp (4 mL) chili powder (optional)
1 1/2 tsp extra-virgin olive oil
1 1/2 tsp soy sauce

Creamy Avocado Dressing:
2 T yogurt
2 ounce goat cheese (crumbled)
1/4 cup fresh cilantro
1 1/2 whole lime (juiced)
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 whole avocado
3 T water 

  1. To make dressing: Combine greek yogurt, goat cheese, cilantro, lime juice, salt, avocado, and water in a food processor. Puree until mixture is smooth. Set aside.
  2. To make walnut meat: add walnut halves to food processor and pulse to break up into large chunks. Add cumin, chili powder, olive oil, and soy sauce to food processor and pulse until walnuts pieces are small but still chunky and mixture resembles ground beef. Do not overprocess
  3. Assemble each mason jar in the following order:
  • First (bottom) layer: 2 heaping Tablespoons avocado dressing
  • Second layer: corn
  • Third layer: black beans
  • Fourth layer: Tomatoes
  • Fifth layer: red bell peppers
  • Sixth layer: 1 scoop walnut "meat" (approx. 2 Tbs)
  • Seventh (top) layer: fill to the top with spring mix.  
  • WRAP up a small handful of corn tortilla chips in plastic wrap and store that on top of the container. When you mix up the salad, crush up the chips and add them in. 

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