1/2cupOld El Paso Red Enchilada Sauce (from a 10 ounce can)
1/4cupplain Greek yogurt
For 1 Mason Jar Salad
1/2cupcooked and cooled freekeh
1/2cupblack beans, drained and rinsed
2tablespoonsdiced green onions
1roma tomato, seeds removed, diced
1cupshredded red cabbage
1/4cupdiced red bell peppers
1/2cupfresh sweet corn
Cilantro to taste
In a small bowl or measuring cup, whisk together Old El Paso Red 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 (freekeh is pictured, but quinoa or rice would be great too – choose what fits your personal needs/tastes).
Follow with remaining ingredients, creating beautiful layers. Place in fridge until ready to serve, or up to 3-4 days depending on freshness of the produce used.
When ready to serve, pour into a bowl and mix to combine all ingedients.
This is a very flexible recipe – if you can’t find all the vegetables, it will still be great. I recommend definitely using red cabbage for its terrific crunch though.
This is a great recipe for meal prep on the weekends – the salad keeps great in the fridge due to the layering.
You don't have to make this salad in a jar. You could just put all the ingredients in a bowl and mix it up.