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Layered Mexican Salad

POPSUGAR / advertiser content from / Chobani

Source: POPSUGAR Photography / Sarah Lipoff

This easy salad is what you need to make the next time you're having a Summer party. And it's housed in mason jars, which makes it easy to hold while mingling. Or layer together bigger versions for taking to work for a really delicious lunch. Thanks to Greek yogurt, it's safe to leave outdoors during your next gathering.

Layered Mexican Salad

From Sarah Lipoff, POPSUGAR Food

Layered Mexican Salad


  1. 1/2 pound mini bow-tie pastas, cooked
    1/2 cup Chobani® Plain Greek Yogurt
    2 tablespoons taco seasoning
    1 avocado, chopped
    1 small tomato, chopped
    1 teaspoon fresh lime juice
    1 cup romaine, chopped
    1 15-ounce can black beans
    1/2 cup cheddar cheese, shredded
    1/2 cup crumbled tortilla chips


  1. Bring a large stockpot of salted water to a boil and add the pasta. Simmer until cooked, then rinse under cool water.
  2. In a mixing bowl, add the pasta, yogurt, and taco mix, stirring to incorporate.
  3. Mix together the avocado and tomato in a small bowl and toss with the fresh lime juice.
  4. To create the mason jar salads, place a layer of the romaine at the bottom of a half-pint mason jar. Then add a layer of the pasta, top with beans, and then a layer of cheese. Finish with the avocado and tomato.
  5. Serve with crumbled tortilla chips for adding a bit of crunch, or seal for eating later.
Image Source: POPSUGAR Photography / Sarah Lipoff