Updated: Jan 4, 2019
Makes 2 servings , 2 Wide Mouth Quart Size Mason Jars
for the dressing
2 tablespoons olive oil
2 tablespoons tahini
2 teaspoons chili powder
1/2 teaspoon maple syrup or agave (I used maple syrup)
juice from 1 lime
for the salad
1 cup chopped cherry tomatoes
1 cup black beans
1/2 cup corn frozen of fresh
4 cups of romaine or greens of choice
1/2 an avocado diced
Whisk together the dressing ingredients until smooth and creamy. Add water to thin the consistency if needed.
Evenly divide the dressing between two quart-sized mason jars.
Evenly divide the tomatoes, black beans, corn, and romaine lettuce between the two mason jars, layering in that order.
Screw on the lid and store in fridge!
When ready to serve, simply pour entire contents of the jar into your bowl, top with avocado and enjoy. (I added my avocado to the jar on top of the corn)