Layered Picnic Salads in a Jar

Layered Picnic Salads in a Jar


  • 4 large jam jars
  • chopped iceberg lettuce (or another crispy lettuce)
  • 2 large tomatoes (finely chopped)
  • 1 large red onion (peeled and finely chopped)
  • pimento stuffed green olives (cut into rings, about 6 olives per jar)
  • 13 oz. can of red kidney beans (drained and rinsed)
  • 10 oz. jar salsa (hot, medium or mild)
  • 4 to 6 tablespoons sour cream (mixed with Cajun seasoning spices, amount of sour cream depends on size of jars)
  • 2-3 oz. grated cheese
  • tortilla chips (to serve)


  1. Add the ingredients to the jars in the order they are listed, leaving the tortilla chips off until you are ready to serve the salads.
  2. Place a lid on the salads and store in fridge overnight if necessary.
  3. Serve with tortilla chips for dipping etc!

Recipe and Photo Courtesy of French Tart on / CC BY-ND

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