|Prep Time||15 minutes|
|Total Time||15 minutes|
|Serves||1 mason jar (16oz/450ml)|
85g (⅓ cup) tinned black beans
2 tbsp fresh coriander, washed
4 jalapeño chillies, deseeded and sliced
4 cherry tomatoes, quartered
40g (½ cup) iceberg lettuce, washed & chopped
25g (¼ cup) red cabbage, sliced
1 tbsp red onion, sliced
2 tbsp sweetcorn
1 tbsp chia seeds
juice of 1/4 lime
1 corn soft shell taco
2 tbsp roasted garlic chia guacamole (from https://thechiaco.com/au/roasted-garlic-chia-guacamole/ )
Prepare roasted garlic chia guacamole as instructed from recipe.
Put 2 tablespoons of mixture in base of mason jar; reserve leftovers in fridge for up to 2 days.
To the mason jar add all other ingredients (except taco) in layers in order as mentioned, sprinkling in chia seeds as you go and squeezing lime juice over the top.
In a toaster or under an oven grill, toast taco until hard. Crush and add crumbles and pieces to top of mason jar salad.
When ready to eat, shake jar upside down to mix dressing through salad and enjoy from the jar, or pour into a bowl.