Taco Salad To Go

Cilantro/Parsley-lime dressing:
          1 Tbsp. apple cider vinegar
          Juice from one lime
          1/2 cup fresh cilantro/parsley, loosely packed
          1/4 cup Our Hummus (click here)
          Pinch of Simply Organic All-Purpose Seasoning

          1/4 cucumber, diced
          1/2 cup black beans, rinsed and drained
          1 roma tomato, diced
          1/2 cup frozen corn, thawed
          1/4 cup red bell pepper, diced
          3 cups greens:  spinach, mixed greens, power greens, etc.
          1 Tbsp. nutritional yeast seasoning  (optional)

Blend the ingredients for the salad dressing until smooth. Pour
into the bottom of a quart-sized mason jar (wide-mouth works
best for filling and eating).

Then layer the ingredients in the order listed above --
cucumbers, black beans, tomato, corn, red pepper, greens, then
nutritional yeast seasoning, if using.

Secure the lid, and store in the fridge for up to five days.
You can also pack a small container of Baked Tortilla Chips (see
recipe) to crumble on top when you're ready to eat.

Makes 1 serving.