The idea of a taco salad is very versatile. It can be made with a wide range of ingredients. While I occasionally make taco salads that contain meat, I frequently make vegetarian versions. There’s already a version of a Taco Salad in a Jar on this site, but I came up with a different version that I felt warranted publication. The process is exactly the same as in the previous salad, but the ingredients have changed a bit.
The recipe begins with 1/2 cup jarred salsa in the bottom of the jar. To this, I added 2 tablespoons sour cream topped with 3/4 cup of canned beans of your choice. Rinse and drain the beans before adding them to the jar. Black or kidney beans are my favorite for this.
The beans are topped with some thinly sliced red onions and some diced cucumber. I know that cucumbers don’t go into a traditional taco salad, but I really like cucumbers so I added them. Corn and black olives were layered on top of the cucumbers. This was topped with a layer of shredded cheese and radishes. The rest of the jar was filled with chopped lettuce. I put the lid on the jar and shoved it in the fridge overnight and took it to work the next day with some tortilla chips. The salad got a big thumbs up, and I will definitely be making it again.
- 1 cup salsa from a jar (mild, medium, or hot--whatever you prefer)
- ¼ cup sour cream
- 1 (15 ounce) can kidney beans or black beans, drained and rinsed
- ½ medium sized red onion, halved and thinly sliced
- ½ cup chopped cucumber
- 1 (15 ounce) can yellow corn, drained
- 1 (2.25 ounce) can sliced black olives, drained
- 4 large radishes, halved and thinly sliced
- 1 cup shredded cheese. I used a combination of jack and cheddar
- 1½ to 2 cups chopped lettuce
- Tortilla Chips.
- Layer ingredients, except for tortilla chips. into two, quart sized, or four ,pint sized, wide mouth mason jars in the order listed above finishing off with lettuce.
- Place lids onto jars and store in the refrigerator. until ready to serve.
- I usually pack the tortilla chips in a separate bag and either put them on the plate/bowl before adding the salad or sprinkle them on top.