This vegan Taco Salad in a Jar is perfect for work, a road trip, or a picnic. Eat out of the jar or pour into a bowl.
One cuisine that I don’t get sick of easily is Mexican. Living in Tucson, Arizona, that is a good thing, since Mexican food is so prevalent here.
A Taco Salad is no exception. I really love guacamole, black beans, corn, salsa, and red pepper. Put them all together in a salad, and I am a happy camper.
I made this Taco Salad in a Jar because it is perfect for bringing to work, a picnic, or whenever you are out and about and need a healthy meal.
When I go on road trips, I like to have a salad like this made and ready to eat in my cooler. That way, I don’t have to rely on snacks and protein bars, or greasy fries at a pit stop.
Layering a salad in a jar is best done in the order listed below because it makes for the best salad experience. The wet ingredients (the salsa in this case) go on the bottom.
Then comes the protein and hearty vegetables that will stand up to the liquid (here the red pepper, red onion, black beans, and corn). Next, you put the vegetables that are more delicate and fresh (in this case tomato, olives, guacamole, and cilantro).
Lastly, you add the greens. Layering a salad in a jar in this way ensures proper transport. You don’t want a soggy salad when you get to work, do you?
Taco Salad in a Jar
This vegan taco salad is perfect for busy people on the go!
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Taco Salad in a Jar
Layer salad in this order:
- In a quart sized wide mouth mason jar, layer the salad ingredients. Eat out of the jar or pour salad into a bowl.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.