This southwestern chopped salad has an easy dressing and tons of vegetables – it’s almost too pretty to eat. ALMOST. But it’s worth every beautiful bite.
½ cupcooked freekeh(quinoa, farro, brown rice, or another grain can be substituted)
½ cupblack beans, rinsed and drained
2tablespoonssliced green onions
1roma tomato, seeds removed, diced(any type of tomato can be used)
½ cupdiced jicama
1cupshredded red cabbage
¼ cupdiced red bell peppers
½ cupfresh sweet corn(canned or frozen corn can be substituted)
Cilantro to taste
Instructions
In a small bowl or measuring cup, whisk together enchilada sauce and Greek yogurt until combined.
Place 3 tablespoons of dressing in the bottom of a 1 quart mason jar. Follow with your favorite grain.
Follow with remaining ingredients, creating beautiful layers. Place in fridge until ready to serve, or up to 3 to 4 days depending on freshness of the produce used.
When ready to serve, pour into a bowl and mix to combine all ingredients.
Notes
This is a very flexible recipe. If you can’t find all the vegetables, it will still be great. I recommend cabbage, red or green, for its terrific crunch. Lettuce tends to get soft.
Meal prep this salad when you have extra time. The salad keeps great in the fridge.
You don't have to make this salad in a jar. Just put all the ingredients in a bowl and mix it up.