These pretty Mexican Salads in glass jars have serious potential to become your next go-to meal prepable lunch! Loaded with homemade salsa, kidney beans, corn, guacamole and lettuce, they are really delicious, customisable and bursting with nutrition. The best part? They keep well for up to a week.
This recipe is from Nutriciously by Sandhya's Kitchen You can find so may more incredible recipes and ideas on their website and social media!
VEGAN MEXICAN SALAD JARS
Section 1: Ingredients
INGREDIENTS
1 Cup salsa
1 Cup cooked Kidney beans
3/4 cup cooked sweet corn
1 medium sized avocado roughly diced
8-10 Olives
Handful of lettuce
baked tortilla chips as needed
salt & pepper to taste
Lime
Salsa
1 medium sized tomato finely chopped
1 red onion finely chopped
Salt & Pepper to taste
1 Tsp coriander leaves chopped
1 Tsp Olive Oil
Lemon Juice
Section 2: INSTRUCTIONS
Salsa
To make the Salsa, simply combine onion, tomato, coriander leaves, a pinch of salt & pepper, olive oil and a squeeze of lemon juice. Stir to combine and set it aside
Avocado Layer
To prepare the Avocado Layer, roughly mash up the avocado with a fork. Squeeze some lime juice Season with salt and stir to combine.
Lettuce
Cut thin strips of lettuce leaves and set it aside.
Tortilla Chips
2 Corn Tortilla's brushed with Oil and cut into triangles.
Bake in a preheated oven for 8-9 minutes at 190C, turning once in between.
Assembling the Mexican Salad jar
Layer the Salsa right at the bottom of the Jar.
Top it with Cooked Kidney Beans, Sweetcorn and then a layer of Avocado Guacamole Mixture.
Add Olives, Lettuce and top it up with lots of baked tortilla chips.
Enjoy!