Name: Taco Salad Box
Ingredients: Black Bean & Corn Salsa; Low-Fat Plain Greek Yogurt; Shredded Cheddar Cheese; Whole Grain Tortilla Chips; Kiwi; 1% Milk; Black Beans; Grape Tomato; Mini Sweet Pepper; Frozen Corn; Salt

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.

Ingredients:

1/4 cup black bean & corn salsa, see ingredients and directions below

2 tablespoons low-fat plain greek yogurt, or fat-free

1 ounce shredded cheddar cheese

1 ounce whole grain tortilla chips

1 kiwi, peeled and sliced into rounds

1 container 1% milk, or fat-free milk

For Black Bean & Corn Dip

1 (15.5-ounce) can black beans, drained and rinsed

4 grape tomato, quartered

2 mini sweet pepper, diced

1/4 cup frozen corn, thawed

Salt, to taste

Directions:

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

For Black Bean & Corn Dip

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

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Taco Salad Box

Ingredients:

For Black Bean & Corn Dip

Directions:

For Black Bean & Corn Dip

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