Servings: 4

½ cup fresh lime juice ½ cup fresh lime juice
2 Tbsp. + ½ cup coarsely chopped fresh cilantro divided use 2 Tbsp. + ½ cup coarsely chopped fresh cilantro divided use
1 clove garlic coarsely chopped 1 clove garlic coarsely chopped
1 medium jalapeño pepper seeds and veins removed, coarsely chopped 1 medium jalapeño pepper seeds and veins removed, coarsely chopped
1 Tbsp. extra-virgin olive oil 1 Tbsp. extra-virgin olive oil
2 cups black beans 2 cups black beans
8 oz. shredded cooked chicken breast 8 oz. shredded cooked chicken breast
1 cup chopped jicama 1 cup chopped jicama
½ cup thinly sliced radishes ½ cup thinly sliced radishes
1 cup thinly sliced red onion 1 cup thinly sliced red onion
1 cup halved cherry tomatoes 1 cup halved cherry tomatoes
¼ cup shredded cheddar cheese ¼ cup shredded cheddar cheese
8 cups chopped romaine lettuce 8 cups chopped romaine lettuce

Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Variations  Variations
Brown Rice - Substitute 1 cup cooked brown rice for 1 cup black beans  Brown Rice - Substitute 1 cup cooked brown rice for 1 cup black beans
Brown Rice and Quinoa – Substitute 1 cup cooked brown rice and 1 cup cooked quinoa for black beans  Brown Rice and Quinoa - Substitute 1 cup cooked brown rice and 1 cup cooked quinoa for black beans
Pinto Beans – Substitute pinto beans for black beans  Pinto Beans - Substitute pinto beans for black beans
From: Mama Kinlock  From: Mama Kinlock