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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
