How happy and colorful is this Southwest Rainbow Jar Salad? All those bright, crunchy ingredients are easy to assemble in a jar or bowl, but the part that really makes it memorable is the creamy avocado dressing.
Even though I work from home, I have a hard time slowing down long enough to eat a healthy lunch. It helps when I plan in advance and know that I have something gorgeous and yummy waiting for me to dig into. Seeing this salad in the fridge is major motivation to stop and eat.
This salad has everything you need for a hearty, healthy and easy-to-assemble weekday lunch plus the rainbow layering is pretty and fun. To get the look, start with canned black beans, followed by layers of sliced radish and red onion, diced orange bell pepper, canned corn, romaine lettuce and blue corn chips.
The real genius though is the avocado dressing — its a simple blend of fresh avocado, lime juice, cilantro, ground cumin, Chile powder and a touch of greek yogurt for creamy tang. Just throw everything in the blender and pour into a cup until you’re ready to eat. So, so good!
Southwest Rainbow Jar Salad with Avocado Dressing
1/4 cup canned black beans, rinsed and drained
1 radish, thinly sliced
1 tablespoon thinly sliced red onion
1/2 orange bell pepper, diced
1/8 cup canned corn, rinsed and drained
1/2 cup chopped romaine
1/4 cup blue corn chips
1/2 small avocado
Juice of 1 lime
1/8 cup fresh cilantro, loosely packed
1 tablespoon greek yogurt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
- Layer black beans, radish, red onion, bell pepper, corn, romaine and corn chips into a jar or bowl, cover tightly and refrigerate until ready to serve.
- Place avocado, lime juice, cilantro, yogurt, cumin, chili powder, salt and pepper in a blender and blend until smooth. Add a small amount of water if necessary to reach desired consistency. Add salt and pepper to taste. Cover tightly and refrigerate until ready to serve.
- To serve, pour dressing over salad and toss until well combined.