Mason Jar Layered Taco Salad

Name: Mason Jar Layered Taco Salad
Prep time: 10 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 1 serving
Ingredients: ½ avocado; ¼ tsp. serrano pepper; 1 Tbsp. cilantro; 2 Tbsp. NAKANO® Seasoned Rice Vinegar; 2 Tbsp. sesame oil; 1 tsp. lime juice; ? tsp. salt; ½ cup corn; ½ cup red cabbage, shredded; ½ cup jicama, diced; ½ cup black beans, rinsed; ½ cup cabbage, green; ½ cup cherry tomato, halved; ½ cup extra firm tofu, diced; ½ cup corn chips, crushed; ½ cup spinach; 1 Tbsp. queso fresco

Yield: 1 serving | Prep Time: 10 minutes

Ingredients

½ avocado
¼ tsp. serrano pepper
1 Tbsp. cilantro
2 Tbsp. NAKANO^® Seasoned Rice Vinegar
2 Tbsp. sesame oil
1 tsp. lime juice
? tsp. salt
½ cup corn
½ cup red cabbage, shredded
½ cup jicama, diced
½ cup black beans, rinsed
½ cup cabbage, green
½ cup cherry tomato, halved
½ cup extra firm tofu, diced
½ cup corn chips, crushed
½ cup spinach
1 Tbsp. queso fresco

Directions

Mash the avocado and add serrano pepper, cilantro, NAKANO^® Seasoned Rice Vinegar, sesame oil, lime juice and salt.
Build the salad in layers with dressing in between.

Tip: Splash NAKANO^® Rice Vinegar on your salads instead of heavy dressing

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