1. Prepare the dressing. In the bowl of a food processor, combine cilantro, yogurt, lemon juice, water, cumin, salt, and pepper. Blend until pureed, about 30 seconds to 1 minute. (Alternatively, combine ingredients in a deep bowl and puree using an immersion blender.) Distribute the salad dressing among 4 (1 pint) mason jars.

2. Prepare the salad. Evenly distribute the ingredients in each mason jar in order: black-eyed peas, corn, scallions, tomatoes, avocado, cheese, sour cream, jalapeno if using, and tortilla chips. (If packing the jars for later, store the chips in a separate container so they'll stay crunchy.)

3. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, if chips have not been added, add chips to the jars, then secure lids and instruct diners to gently shake the jar to distribute dressing and ingredients, then open.

Source: Hannaford fresh Magazine, July - August 2015