Southwestern Barbecue Grilled Veggie Mason Jar Salad

Amy recently graduated from the Institute for Integrative Nutrition! We are super proud of her accomplishment and thought others might be interested in her story

Ingreadient

• 1 cup salsa ((this is the bottom layer))
• 1 avocado (chopped (the salsa acidity will keep it fresh))
• 1/2 cup cilantro (loosely packed)
• 1/2 cup red onion (chopped, and grilled)
• 1/4 cup yellow bell pepper (chopped, and grilled)
• 1/4 cup red bell pepper (chopped, and grilled)
• 1/4 cup orange bell pepper (chopped, and grilled)
• 1/2 cup corn (cut fresh from cob and grilled)
• 1/2 cup black beans (rinsed and drained)
• 3/4 cup brown rice (seasoned with a squeeze of lime)
• 4-5 cups romaine lettuce (chopped (this is the top layer))

Step by step

1. To grill corn in the husk: Soak in water for a few minutes before placing husks directly on a medium heated grill. Turn the corn a few times to assure that one side does not get too charred. Then remove corn from direct heat – off to the side or to a top rack. Close the grill and allow it to continue to cook for 15 minutes. After the corn cools, remove the kernels from the cob with a sharp paring knife.
2. To grill onions and peppers: Quarter onions (removing the smaller pieces) and peppers (removing the ribs and seeds). Drizzle with a bit of olive oil and lightly season with sea salt. Grill until they begin to char on both sides.
3. Layer the ingredients as listed from bottom to top in a jar. Serve immediately or store in a refrigerator for up to 5 days.