Southwestern Chopped Salad in Mason Jar

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black beans
  • 1 Cilantro
  • 2 tbsp Green onions
  • 1/2 cup Jicama
  • 1/4 cup Red bell peppers
  • 1 cup Red cabbage
  • 1 Roma tomato
  • 1/2 cup Sweet corn, Fresh

• Condiments

  • 3 tbsp Dressing

• Pasta & Grains

  • 1/2 cup Quinoa, cooked and cooled

• Dairy

  • 1/4 cup Greek yogurt, plain

• Prepared

  • 1/2 cup El paso red enchilada sauce, Old

Found on rachelcooks.com

Description

Ingredients

• 1/2 cup Old El Paso Red Enchilada Sauce (from a 10 ounce can)
• 1/4 cup plain Greek yogurt
• 3 tablespoons dressing
• 1/2 cup cooked and cooled quinoa, freekeh, or rice
• 1/2 cup drained and rinsed black beans
• 2 tablespoons diced green onions
• 1 roma tomato, seeds removed, diced
• 1/2 cup diced jicama
• 1 cup shredded red cabbage
• 1/4 cup diced red bell peppers
• 1/2 cup fresh sweet corn
• Cilantro to taste

Directions

• In a small bowl or measuring cup, whisk together Old El Paso Red Enchilada Sauce and Greek yogurt until combined. Place 3 tablespoons of dressing in the bottom of a mason jar. Follow with your favorite grain (freekeh is pictured, but quinoa or rice would be great too - choose what fits your personal needs/tastes). Follow with remaining ingredients, creating beautiful layers. Place in fridge until ready to serve, or up to 3-4 days depending on freshness of the produce used. When ready to serve, pour into a bowl and mix to combine dressing.