April 1, 2015

The Salad Express

April 1, 2015

Who says meal prep has to be hard or bland or boring?

I stumbled across this recipe for a Chopped Black Bean and Corn Mason Jar Salad and I just couldn't say no. I mean, how can you not love a dish that basically sounds like a Chipotle salad?

As with almost any dish, tweaking it to your taste may be required and this recipe was no different. Originally it calls for quart sized mason jars and I only have pint and a half size jars. I also forewent the cilantro from the jump. My mistake was not adjusting the ingredients accordingly. Thankfully, the salad still turned out wonderful but next time, I'm adding chicken, decreasing the corn and forgoing the avocado (sorry Mom). Additionally, I'd mix the greek yogurt and salsa before piling in the ingredients.

Though I had different size jars and discussed how I would adjust for future times I make this, below is the recipe that I followed.


Chopped Black Bean and Corn Mason Jar Salad

Ingredients
6 wide mouth quart size mason jars
1 1/4 cup of salsa
6 oz. plain greek yogurt
1 qt. cherry tomatoes, halved
1 red onion, chopped
2 cans of black beans, drained
12 oz. package of frozen corn, thawed
2 avocados, peeled and chopped
5 oz. block of pepper jack cheese, cut into small cubes
4-5 oz. chopped romaine lettuce
1/4 cup of more of chopped cilantro (optional)


Layering
Evenly distribute the ingredients in the following order into each of the 5 mason jars:
Salsa (1/4 cup per jar)
Greek yogurt (about 1 ½ tbsp per jar)
Tomatoes
Onions
Black beans
Corn
Avocado
Romaine lettuce
Cilantro (optional)


Eating
When ready to eat, pour into a bowl and mix together.

These lasted about 7 days in my fridge without any major change in taste. As expected, the flavors of the salads eaten towards the end of those 7 days had marinated but in my opinion, it was still very good!

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