Mason Jar Nacho Salad
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- ⅓ cup
- olive oil
- 75 mL
- ¼ cup
- lime juice
- 60 mL
- 1
- clove garlic, minced
- ½ tsp
- salt
- 2 mL
- ½
- ripe avocado, peeled, pitted and chopped
- 1 cup
- canned black beans, drained and rinsed
- 250 mL
- ½ cup
- frozen corn, thawed
- 125 mL
- ½ cup
- finely chopped tomatoes
- 125 mL
- 3 cups
- coleslaw mix
- 750 mL
- ¼ cup
- shredded Monterey Jack cheese
- 60 mL
- 1 cup
- crumbled blue tortilla chips
- 250 mL
Directions
Step 1
To make dressing, whisk oil with lime juice, garlic and salt. Set aside.
Step 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.
Step 3
Seal jars and store in refrigerator up to 24 hr. Shake well before serving.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 450
- Fat:
- 30 g
- Saturated Fat:
- 4 g
- Carbs:
- 40 g
- Fibre:
- 7 g
- Sugar:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 9 g
- Sodium:
- 580 mg