Taco Beef and Black Bean Jar

Course Salad

Cuisine American

Keyword black bean taco salad, make ahead lunch, mason jar salad, taco salad in a jar

Prep Time 15

Cook Time 10

Total Time 25

Servings 1 salad

A layered quart-jar salad with seasoned taco-style beef, black beans, corn, peppers and cheddar over ranch. Pack it ahead for a grab-and-go lunch, then tip it into a bowl and toss.

Ingredients

Dressing

2 tbsp prepared ranch dressing

Salad

4 oz fully cooked ground beef
1/2 cup cooked black beans
1/2 cup cooked corn
1/2 cup diced green bell pepper
1/2 cup halved cherry tomatoes
2 tbsp shredded cheddar
1 handful chopped romaine

Directions

Prepare: Brown the ground beef until fully cooked and let it cool thoroughly. Use beans and corn that are cooked and drained.
Assemble: Add the ranch dressing, then the beef, beans, corn, bell pepper, tomatoes, cheddar, and romaine.
Store: Keep it refrigerated and plan to eat it within 2–3 days.
Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); fully cooked ground beef counted as beef, 85% lean, raw, cooked black beans counted as canned black beans (one can 250 g). Brands and portions vary, so use it only as an approximation.