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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)


  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.
Picture of Carrie Ann Kilpatrick

Carrie Ann Kilpatrick

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