1. In a bowl, combine olive oil, lime juice, and coriander. Set aside.
2. Divide the rice into four large mason-style jars.
3. Stack the black beans, tomatoes, lettuce, corn, and a few jalapeno slices in each jar in that order.
4. Drizzle the dressing made in Step 1 and seal each jar.
5. Shake the jars vigorously.
6. Garnish each jar with 125 mL (½ cup) of your favourite guacamole before serving.

Recipe courtesy of Avocados from Mexico

Chef’s secret
For more protein, replace the rice with quinoa and add 125 mL (½ cup) grilled chicken or shrimp to each jar.