Taco Salad Box

Who says Taco Tuesday can’t happen twice in one day? Not us! Think of this lunchtime taco salad box as the warm-up for dinner tacos.

Here’s a simple way to arrange favorite taco ingredients into one easy-to-transport bento box. Throw in kiwi rounds, and you’ve got a delightful balance of sweet and salty to power the second half of the school day.

Taco Salad Box

Who says Taco Tuesday can’t happen twice in one day? Not us! Think of this lunchtime taco salad box as the warm-up for dinner tacos.

Here’s a simple way to arrange favorite taco ingredients into one easy-to-transport bento box. Throw in kiwi rounds, and you’ve got a delightful balance of sweet and salty to power the second half of the school day.

Who says Taco Tuesday can’t happen twice in one day? Not us! Think of this lunchtime taco salad box as the warm-up for dinner tacos.

Here’s a simple way to arrange favorite taco ingredients into one easy-to-transport bento box. Throw in kiwi rounds, and you’ve got a delightful balance of sweet and salty to power the second half of the school day.

Ingredients:

For Black Bean & Corn Dip

Directions:

  1. Arrange Black Bean & Corn Dip in one section of a bento box.
  2. Layer the Greek yogurt in a second section of the bento box and top with cheddar cheese shreds.
  3. Arrange tortilla chips and kiwi slices in remaining section of the bento box.
  4. Serve with milk.

For Black Bean & Corn Dip

  1. Combine all ingredients in a small bowl and toss to combine.
  2. Season to taste with salt as needed.
  3. Transfer to an airtight storage container.
  4. Mixture can be stored for up to one week in the refrigerator. Serve with whole grain tortilla chips.

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