This perfectly portioned taco salad has all the flavors you love—like corn, salsa, and black beans—but none of the mess of a traditional Mexican salad.



  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.

Be sure to share your easy jar lunch creations with us on Facebook and Instagram using the hashtag #ALMbites.