By Suzanne Boothby
Not all Mexican food is created equal. Get the flavors of your favorite taco or burrito but in salad form. This recipe combines a dressing with fresh-squeezed lime, chili powder and red pepper flakes with black beans, quinoa, avocado and greens.
The secret to keeping this on-the-go salad fresh is to keep the dressing on the bottom and the greens at the top. You’ll want to get some pint-sized (16 ounces) wide-mouth mason jars to use for these salads (or something similar). Get ready for a fiesta!
For the Chile Lime Dressing
For the Jars
Also needed: 4 (16 ounce/pint-size) wide-mouth jars
*Simple quinoa cooking instructions: Cook 1 cup quinoa with 1.5 cups of broth or water. Once cooked, put in an air-tight container in the fridge until you are ready to make your mason jar salad.
Serving Size: 1 pint-sized (16 ounces) wide-mouth mason jar
Black beans – pinto beans
Cilantro – parsley