Layer your Lunch

Southwestern Salad

This salad is loaded with a rainbow of colors that contain many types of antioxidants. This recipe will fill a quart jar or other portable container (or you can fill a pint size jar or plastic tub with a sealable lid for a smaller portion. This also works well as a filling dinner meal and it’s suitable for bringing to hockey games and other evening activities instead of settling for a hot dog or a slice of pizza!

2 Tbsp Vinagrette Dressing (I recommend lime juice and olive oil with some chopped cilantro or a few drops of hot sauce)

1/2 cup black beans, rinsed and drained

1 plum tomato, diced

1/4 yellow or orange pepper, diced

1/3 avocado, diced

1/2 cup corn kernels, fresh or frozen

2 cups salad greens or chopped Romaine letture

1 oz sharp cheddar cheese, grated

Start by pouring the dressing into the bottom of the jar. Then layer in the black beans and other ingredients in the order listed. Seal and refrigerate until ready to use. This will keep 1-2 days in the refrigerator, so make 2 tonight and enjoy for the next 2 days.

This recipe is adapted from Julia Mirabella’s Mason Jar Salads: 50 Layered Lunches to Grab and Go