Jar Salad: Southwest Style

Makes 32 ounce mason jar salad

A healthy meal on the go, this Southwest Style salad provides you fresh and full
energy packed in one jar. A perfect meal on a summery day.

Vegan Ranch Dressing: (makes about 2⁄3 cup)
1⁄2 cup vegan yogurt, plain
1 tablespoon lime or lemon juice
1 teaspoon apple cider vinegar
1⁄2 teaspoon garlic powder
1⁄2 teaspoon umeboshi vinegar
1⁄2 teaspoon sea salt or to taste
1 tablespoon olive oil
black pepper to taste, optional

Southwest Style Sautéed Corn:
1 tablespoon olive oil
3 cups frozen corn
1⁄2 teaspoon sea salt, more to taste
1 teaspoon cumin
1⁄4 teaspoon smoked paprika

Jar salad:
1⁄2 cup Vegan Ranch Dressing
1⁄2 – 1 cup cooked black beans
1⁄4 cup Southwest Style Sautéed Corn
4 – 5 cherry tomatoes, sliced into halves
Romaine lettuce or butter lettuce, torn into bite sizes
1⁄4 cup packed, cilantro leaves

To make dressing:

1. In medium bowl, whisk all ingredients until combined and smooth.
2. Adjust flavor by adding a little more sea salt if desired. Store dressing in
   refrigerator for 4-5 days.

To make Southwest Style Sautéed Corn:

1. Heat skillet over medium flame, add olive oil, corn and sea salt. Sauté until corn
   becomes tender.
2. Turn flame to low, add cumin and smoked paprika, stir gently for about 3
   minutes. Set aside to cool.

To construct Jar Salad:

1. Place dressing on the bottom, next add cooked black beans, then sautéed corn.
2. Place cherry tomatoes, lettuce and cilantro on top.
3. Place the lid on jar and keep in refrigerator. If weather is warm or hot, make
   sure to bring jar salad in a cooler with ice pack.

Chef’s tip: Make sure to choose good quality unsweetened plant based yogurt. My
recommendation is either Forager project’s “organic cashew milk yogurt” or
Trader Joe’s “organic cashew milk cultured yogurt alternative”. They are both high
quality and rich and creamy to make nice vegan creamy dressings.
For variation, you can add almonds or other chopped nut and seeds to the salad as
topping.