Mexican-style salad jar

Ingredients

• 40 g red bell pepper (1/2 pepper)
• 70 g feta or cotija (1/2 block)
• 5 g cilantro (a handful)
• 20 g red onion (1/4 onion)
• 140 g cooked corn (1 small can, drained)
• 100 g avocado (1/2 avocado)
• 1 Tbsp lime juice
• 140 g kidney beans (1 small can, drained)
• 20 g arugula (a handful)

Salad dressing:

• 2 Tbsp mayonnaise
• 1.5 Tbsp lime juice (1/2 lime)
• 1 garlic clove
• 1 pinch of salt
• 1 pinch of pepper
• 1 tsp ground cayenne pepper

Materials

• 1 L jar

Preparation

• Prepare the dressing:
  Combine the mayonnaise, lime juice, crushed garlic clove, salt, pepper, and cayenne pepper until you achieve a smooth sauce.
• Cut the red bell pepper and avocado into cubes. Chop the cilantro and red onion, and crumble the feta. Drain the corn and kidney beans well.
  
• Pour the dressing into the bottom of the jar. Add the kidney beans on top, then the avocado. Pour about 1 Tbsp of lime juice over the avocado to prevent it from browning.
• Add the crumbled cotija cheese (or feta), then the corn, followed by the chopped red onion. Next, add the cilantro and red bell pepper. Finish by filling the jar to the top with arugula, then close it.
  
• And there you have it, your salad is ready to be taken on a picnic!

Observations

We specified the quantities in grams so you can have all the nutritional information corresponding to the recipe; you can, of course, adjust the recipe by adding more or less of each ingredient.

Cotija is a cheese that can be found in Mexico. You can replace it with feta, which has a similar crumbly texture.

Attributes

Questions

Photos of members who cooked this recipe