No more leftovers! This Taco Salad Jar recipe is packed full of fresh, exciting flavours.
Taco Salad Jar 1


  • 200g (1 cup) cooked black beans
  •  4 spring onions, trimmed and sliced
  •  1 mild red chilli, deseeded and finely chopped
  •  1 clove garlic, peeled and crushed
  •  1 lime, juice only
  •  Sea salt and black pepper, to taste
  •  ½ avocado, stoned, peeled and diced
  •  1 large vine tomato, deseeded and diced
  •  50g (1 cup) iceberg lettuce, finely shredded
  •  2 inch piece cucumber, roughly chopped into large chunks
  • 90g (1/2 cup) cooked sweetcorn (tinned or frozen)
  • 2 tbsp tomato salsa, home-made or shop bought
  • 2 tbsp chopped, fresh coriander leaves


  1. Add the black beans to a small bowl and mix in the spring onions, chilli, garlic and the juice of half the lime. Season well.
  2.  Squeeze the remaining lime juice over the avocado chunks to prevent them from browning.
  3.  Layer up all the ingredients in a large, lidded jar until everything has been used. Cover with a lid and keep chilled until ready to eat.

Per Serving (889g)
Calories: 419, Carbohydrates: 65g, Sugars: 14g, Salt: 1.1g, Fat: 12g Saturates: 1.6g, Protein: 23g

Taken from January 2019 (Issue 46) Vegan Life Magazine

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