Taco Salad Jar

I pretty much celebrate anything. If there is a holiday,  I will celebrate it with food, drinks, and decorations. Known for its delicious food and vibrant decorations, Cinco de Mayo has become one of my favorite holidays to commemorate.

This Cinco de Mayo, surprise your friends with Taco Salad in a jar. Delicious on its own or served with homemade guacamole and tortilla chips.

                                                            Taco Salad Jar
                                                              Adapted from
                                                          Mason Jar Salads
                                                                Sara Banks
            
Servings: 2 mason jars

For Salad:
Sour cream and cheese
Shredded lettuce
A small handful cilantro
2 tablespoons of fresh salsa
1 small avocado, diced
1 / 2 cup of cooked quinoa
1 / 4 cup of sliced green onions
1 / 4 cup of diced red bell pepper
1/2 cup of black beans (drained and rinsed)

For cumin-lime vinaigrette:
1/2 teaspoon of ground cumin
2 tablespoons of extra virgin olive oil
1 teaspoon honey
A pinch of salt
3 tablespoons of fresh squeezed lime juice. 

Whisk all the vinaigrette ingredients and then into the quart sized jars then layer ingredients for salad in a jar in the following order: the black beans, the diced peppers, the green onions,  the quinoa,  the avocado,  the fresh salsa, the cilantro,  the lettuce, and lastly the cheese and cream on top. Close the lid and put in the fridge until ready to eat. Consume within 3 days.

When serving turn the jar over the vinaigrette to coat with the salad ingredients.

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