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Layered Taco Salad to GO

Taco Salad
  • 1¼ cup salsa
  • 1 (6-ounce) container plain Greek yogurt
  • 1 quart cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans black beans, drained and rinsed
  • 1 (12-ounce) package frozen corn, thawed
  • 2 avocados, peeled and chopped
  • 5 ounces cubed pepper jack cheese
  • 4-5 cups chopped romaine lettuce
  • ¼ cup or more chopped cilantro (optional)

Instructions:

  1. In each of the mason jars, pour ¼ cup of salsa.
  2. Then divide the Greek yogurt evenly, about 1½ tablespoons per jar.
  3. Separate and layer the rest of the ingredients evenly between the jars, starting with tomatoes, then the onions, black beans, corn, avocado, cheese, and ending with romaine and cilantro.
Carrie Ann Kilpatrick

Carrie Ann Kilpatrick

"I’m Carrie Ann Kilpatrick, lifestyle blogger and Realtor® at Florida Homes Realty Northern Florida. I live and work in Fernandina Beach and love everything this beautiful area has to offer. If you live in the Northern Florida area or are thinking about moving here, you have come to the right place! Stay up to date with Things To Do, Restaurants, Outdoors, Real Estate and more!"
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