Vegetarian Taco Salad

easy prep time 5 mins | cook time 20 mins servings 0

FOR CILANTRO-LIME DRESSING

1 tablespoon La Fe Apple Cider Vinegar/Red Wine Vinegar

2 tablespoon La Fe Lime Juice

1/2 cup fresh cilantro, loosely packed

1/4 cup nonfat plain Greek yogurt

1 teaspoon honey

Pinch of salt

FOR SALAD

1/4 cucumber, diced

1/2 cup drained and rinse La Fe Canned Black Beans

½ cup canned diced tomatoes/fresh chopped tomatoes

1/4 cup La Fe Canned Corn/Frozen

1/4 cup red pepper, diced

3 cups greens

1/4 avocado, diced

1 tablespoon La Fe Queso Cotija

STEP ONE

Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a quart-sized mason jar (wide-mouth works best for filling and eating out of).
STEP TWO

Then layer the ingredients in the order listed above — cucumbers, La Fe black beans, diced tomato, La Fe corn, red pepper, greens, avocado, then La Fe queso cotija.
STEP THREE

Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you’re ready to eat.