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Taco Salad in a Jar https://www.metro.ca/userfiles/image/recipes/salade-taco-en-pot-10620.jpg PT25M PT15M PT40M
Avocado dressing:In a blender or using a hand-held blender, puree all the dressing ingredients until it reaches a smooth consistency. Divide into 4 Mason jars.Black bean salsa:In a bowl, mix together all the salsa ingredients and divide into the 4 Mason jars, over the avocado dressing.Salad:Divide the diced bell pepper into the 4 Mason jars.Add the corn, then last but not least, the iceberg lettuce.Close the jars and serve with corn tortillas.Tip:Can be kept 2 days in the refrigerator, making this an ideal meal to prepare in advance.Source: K pour Katrine
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avocado dressing: 2 avocados 1/2 jalapeño pepper, seedless 1 lime (juice) 1 garlic clove, chopped 1/2 tsp. (2 1/2 mL) cumin 1/2 cup (125 mL) water 1/3 cup (80 mL) fresh coriander (stems included), chopped 1/2 tsp. (2 1/2 mL) salt black beans salsa: 1 cup (250 mL) quinoa, cooked then chilled 1 1/2 cup (375 ml) cherry tomatoes, diced 3 green onion, chopped 398 mL black beans, well-rinsed 1/2 cup (125 mL) fresh coriander, chopped 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 ml) lime juice 1 tsp. (5 mL) chili powder 1/2 tsp. (2 1/2 mL) salt salad: 1 red bell pepper, diced 341 mL kernel corn, drained 1 cup (250 mL) iceberg lettuce, shredded corn tortillas, to serve
Taco Salad in a Jar

Taco Salad in a Jar

Rate this recipe
11 Votes
4
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • avocado dressing:
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    5 PK PRODUCT OF MEXICO OR PERU CLEMENTINES 2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY


  • 2
    avocados
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  • 1/2
    jalapeño pepper, seedless
  • 1
    lime (juice)
  • 1
    garlic clove, chopped
  • 1/2 tsp.
    (2 1/2 mL)
    cumin
  • 1/2 cup
    (125 mL)
    water
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  • 1/3 cup
    (80 mL)
    fresh coriander (stems included), chopped
  • 1/2 tsp.
    (2 1/2 mL)
    salt

  • black beans salsa:
  • 1 cup
    (250 mL)
    quinoa, cooked then chilled
  • 1 1/2 cup
    (375 ml)
    cherry tomatoes, diced
  • 3
    green onion, chopped
  • 398 mL
    black beans, well-rinsed
  • 1/2 cup
    (125 mL)
    fresh coriander, chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2 Tbsp.
    (30 ml)
    lime juice
  • 1 tsp.
    (5 mL)
    chili powder
  • 1/2 tsp.
    (2 1/2 mL)
    salt

  • salad:
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  • 1
    red bell pepper, diced
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  • 341 mL
    kernel corn, drained
  • 1 cup
    (250 mL)
    iceberg lettuce, shredded
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    CARROT OR YELLOW ONIONS

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  • corn tortillas, to serve
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Imprimer ma sélection

Preparation

Avocado dressing:

In a blender or using a hand-held blender, puree all the dressing ingredients until it reaches a smooth consistency. Divide into 4 Mason jars.

Black bean salsa:

In a bowl, mix together all the salsa ingredients and divide into the 4 Mason jars, over the avocado dressing.

Salad:

Divide the diced bell pepper into the 4 Mason jars.

Add the corn, then last but not least, the iceberg lettuce.

Close the jars and serve with corn tortillas.

Tip:

Can be kept 2 days in the refrigerator, making this an ideal meal to prepare in advance.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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