Taco Salad

Mason Jar Taco Salad

There’s nothing better than being able to head out the door for work each day with a lunch all ready to go! Not only is it ready to go, but it’s served in a cute little mason jar – which is why I named this recipe Salad in a jar.

My Creamy Avocado Dressing pairs perfectly with this jar salad and it’s just oh so simple to make!

Taco Salad

Taco Salad
Prep Time
10 mins

Mason Jar Taco Salad with taco seasoned chickpeas, brown rice, corn, kidney beans, jalapeno, avocado, and cilantro. 

Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 mason jars
Calories: 300 kcal
Author: morganicmind
  • 2 cups brown riced cooked
  • 1/2 Jalapeno finely diced
  • 1 Tbsp Garlic minced
  • 1/2 Purple Onion finely diced
  • 1 can Kidney Beans
  • 3/4 cup Corn cooked
  • 1/4 cup Romaine Lettuce chopped
  • Sprinle Cheddar or Queso Fresco
  • 1 can Low-Sodium Chickpeas/Garbanzo Beans
  • 2 Tbsp Olive Oil
  • 1/2 packet Low-Sodium Taco Seasoning
  • Salt & Pepper to taste
  • 2 1/2 Avocados
  • 1/4 cup Olive Oil
  • 1/4 cup Cilantro fresh
  • 3 Tbsp Garlic minced
  • 3 slices Jalapeno seeds
  • Juice of 1/2 Lime
  • Salt & Pepper to taste
  1. Cook brown rice according to package.
  2. Finely chop the vegetables.
  3. Heat olive oil on a skillet over medium heat. Add vegetables, corn, and kidney beans and mix until cooked.
  4. Remove from heat once cooked and set aside.
  1. Preheat the oven to 425 degrees.
  2. Rinse and drain the chickpeas. Option to pat dry a bit with a paper towel to remove excess moisture.
  3. Mix the olive oil, taco seasoning, and salt & pepper with the chickpeas until evenly mixed and coated.
  4. Place on a sprayed baking sheet (option to use foil on pan) and spread the chickpeas.
  5. Bake for about 40-45 minutes, stiring every 10 minutes.
  6. Remove from oven once golden brown and slightly crispy.
  7. Let cool and then add to salad.
  1. Toss all ingredients into a blender or food processor and blend until smooth.
  1. Once cooled, place 1/2 cup of the cooked brown rice at the bottom of the mason jar.
  2. Add 1/2 cup of the vegetable mixture + 1/4 cup chickpeas. Add romaine lettuce (about 1/4 cup).
  3. Top with my fresh avocado salad dressing, sprinkle with cheese, stir, and enjoy!

Recipe Notes

Feel free to add chicken or ground beef!

Taco Salad


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