Salad-in-a-jar is just a fantastic way to have a healthy, quick lunch. Eating out is not always a good choice. This is a wonderful alternative. And it tastes amazing!
I am a busy mom with no time to eat properly. Like most of us we stop off at the nearest burger joint. How many calories did you just eat?! Try these beautiful salads-in-a-jar.
They are perfect make-ahead meals. Or after school lunches for kids. This one is a Fiesta Confetti Mexican salad-in-a-jar. It is chalked full of vitamins, iron and fiber.
For the dressing
1/3 cup lime juice
1/4 cup olive oil
1 clove garlic, crushed
1 1/2 teaspoons minced dehydrated onion or onion powder
1 teaspoon cumin
For the salad
2/3 cup brown rice
1 cup water
1-398 mL can black beans, rinsed and drained
1 cup canned corn
1 pint cherry tomatoes, halved
1-2 red peppers, chopped
1/2 cup red onion, chopped
Cilantro to taste (optional)
In a medium saucepan, bring rice and water to a boil; reduce heat and simmer for 25 minutes. Allow to cool. NOTE: This can be done in advance.
Whisk together dressing ingredients; divide between mason jars (I use 2L jars, as I like a bigger salad).
Add the rice to the jars, dividing evenly. On top of the rice, layer beans, corn, tomatoes, peppers, and onion. Top with cilantro, if desired. When ready to eat, shake it up. Cha cha cha!
This recipe keeps in the fridge for two days.
If you know a busy mom or dad who would benefit from this easy-to-do salad, please like and share. Thank you Nicole MacPherson for this awesome recipe.