Mexican salad jars

These salad jars are easy to transport. Simply layer your ingredients and securely fasten the lid.

How to make a mexican salad jar
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

  1. Heat the olive oil in a non-stick pan over a medium heat. Add half of the chopped onion and cook until slightly soft. Add the mince, breaking up any clumps with a wooden spoon and cook for 5 minutes or until browned. 
  2. Add the cumin, ground coriander, paprika, oregano and cayenne pepper, cooking for another 5 minutes until fragrant. Add the pasta sauce and water and reduce the heat to low. Simmer for 15 minutes until the sauce has reduced. Remove from the heat and allow to cool. 
  3. For the gaucamole, place the diced avocado in a bowl and mash roughly with a fork. Mix through the fresh coriander, capsicum and lime juice, then season to taste with pepper. 
  4. Heat a chargrill pan or BBQ to medium heat and cook the corn for 10 minutes until tender. Transfer the corn to a board and when cool enough to handle, remove the kernels with a sharp knife.
  5. Divide the mince mixture between 4 jars or bowls. Top the mince mixture with black beans and then continue layering with the chopped tomatoes, cabbage, second half of the red onion, chargrilled corn, and top with guacamole. 
  6. Garnish with coriander leaves. 

Tip

Why not use the left-overs from your dinner and put in a jar with a tasty vinaigrette for lunch the next day.

  • Mince 
  • 1 tsp
  • 250 g
    lean beef mince
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
  • 1/4 tsp
    oregano
  • 1/4 - 1 tsp
    cayenne pepper
  • 3/4 cup
    Dolmio Spicy Peppers Pasta Sauce
  • 1/3 cup
    water
  • Guacamole 
  • avocados, peeled and diced
  • 1/4 cup
    fresh coriander, chopped
  • 1/2 
    green capsicum, finely diced
  • 2 tbsp
    lime juice
  •  
    freshly cracked pepper
  • Salad 
  • large cob of corn, outer husk removed
  • can Wattie's Black Beans in Springwater, drained
  • tomatoes, chopped
  • 2 cups
    red cabbage, sliced thinly
  •  
    fresh coriander leaves, to garnish
Per serve
  • Energy
    1893kJ
  • Saturated Fat
    3.6g
  • Total Carbohydrate
    47.1g
  • Dietary Fibre
    13.0g
  • Sodium
    274mg

Method

  1. Heat the olive oil in a non-stick pan over a medium heat. Add half of the chopped onion and cook until slightly soft. Add the mince, breaking up any clumps with a wooden spoon and cook for 5 minutes or until browned. 
  2. Add the cumin, ground coriander, paprika, oregano and cayenne pepper, cooking for another 5 minutes until fragrant. Add the pasta sauce and water and reduce the heat to low. Simmer for 15 minutes until the sauce has reduced. Remove from the heat and allow to cool. 
  3. For the gaucamole, place the diced avocado in a bowl and mash roughly with a fork. Mix through the fresh coriander, capsicum and lime juice, then season to taste with pepper. 
  4. Heat a chargrill pan or BBQ to medium heat and cook the corn for 10 minutes until tender. Transfer the corn to a board and when cool enough to handle, remove the kernels with a sharp knife.
  5. Divide the mince mixture between 4 jars or bowls. Top the mince mixture with black beans and then continue layering with the chopped tomatoes, cabbage, second half of the red onion, chargrilled corn, and top with guacamole. 
  6. Garnish with coriander leaves. 

Tip

Why not use the left-overs from your dinner and put in a jar with a tasty vinaigrette for lunch the next day.