Guys this Mexican “Salad in a jar” literally feels like the “Gini in Aladdin’s lamp”!
A delectable and gorgeous manifestation of colours, palates, textures, nutrition and all!
A complete meal in itself, this Mexican all-rounder sans the calorie ridden sour cream, cheese, rice and tortilla infallibly brings out the authentic flavours of corn, refried beans, avocado amongst others.
Finally the layer of spicy salsa makes it ultimately and truly Mexican, something akin to the real kicker…
Those of you wanting a lil added crunch, top this salad with Doritos or anything similar and viola you are ready with own potable meal, an epitome of clean eating in a riot of colours!
Those with a fetish for measured servings, go ahead to create your very own miniature versions and watch the magic adorn your table settings!
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| Course | Salad / Appetizer |
| Servings | 4 persons (size of jar : 6 inches length) |
| Prep time | 15 – 20 minutes |
| Cook time | 20 minutes |
Ingredients for the Mexican Taco Salad(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| Fresh tomato Salsa (recipe below) | |
| One layer | Fresh lettuce leaves |
| One layer | Cherry tomatoes, cut into 2 halves each |
| One layer | Boiled rajma (kidney beans) |
| One layer | Boiled fresh corn kernels (can use tinned corn too) |
| One layer | Avocado, diced |
| One layer | Tortilla chips |
Ingredients for the Fresh Tomato Salsa (makes 2 cups)(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 3 Nos. | Tomatoes (fresh and choose the bright red ones), chopped. |
| 1 No. | Red onion |
| 10 – 12 | Jalapenos (slices from jar) |
| 2 Nos. | Green chili finely chopped |
| 1 tbsp | Sugar |
| Salt to taste | |
| 3 tbsp | Maggi hot n sweet sauce or any spicy ketchup |
| A few | Fresh coriander leaves (cilantro) |
| 1 tsp | Roasted cumin powder |
Instructions for the fresh tomato salsa |
|
| 1. | Blend the ingredients in a food processor, except the ketchup and coriander (I prefer to leave it a little chunky). |
| 2. | Mix in the coriander and ketchup. |
| 3. | Refrigerate for 2 hours or so, before using. |
| 4. | Use as much as needed as per taste. |
Instructions for the Mexican Salad Jar |
|
| 1. | Take a clean mason jar. Add in the chilled fresh tomato salsa as the first layer. (This is the dressing to your salad; so, please add the quantity as per the size of your jar and rest of the ingredients).. |
| 2. | Follow this up with fresh salad leaves. |
| 3. | Next, add a layer of chopped cherry tomatoes. |
| 4. | Top this layer with boiled kidney beans. (I had soaked them overnight and boiled with a little salt; you can use ready tinned ones too). |
| 5. | Top the rajma layer with boiled corn layer. (Again, add salt whilst boiling corn). |
| 6. | Top the corn layer with diced green avocados (always sprinkle lemon juice to prevent avocados from turning black). |
| 7. | Lastly, top the layer with store-bought nacho chips (add this just before serving so as to retain the crunch). |
| 8. | Keep the jar refrigerated for one hour (minus the chips). |
| 9. | When about to serve, empty it in a bowl, mix everything well and top with more nacho chips if required. |
Note: |
|
| 1. | Build up the layers as per the size of your jar. The size of my jar is 6 inches in length. |
| 2. | This can be made in a salad bowl itself. Add the ingredients as per your choices. Add the salsa dressing and taco chips just before serving. Serve it absolutely chilled. |
| 3. | The same can be made in individual-sized jars for a party. |
| 4. | This makes a huge quantity of salsa. Use the amount required. Rest can be stored in a fridge (minus the coriander leaves) for up to 1 week. |
