This black bean fiesta mason jar salad makes for a colorful, convenient on-the-go meal. The lime jalapeño dressing is zesty and really ties the whole salad together.

Until recently I kind of forgot about mason jar salads, which is hard to believe considering I eat at least one large salad almost every day. But I’m excited because mason jar salads are back. Over the past few months I started making them again using the black bean fiesta salad recipe from my Seven Slimming Salads ebook and I’m hooked once again.

Black Bean Fiesta Mason Jar Salad

WATCH THIS BLACK BEAN MASON JAR SALAD VIDEO:

The Ease of Mason Jar Salads

It’s easy to get hooked because mason jar salads are a breeze to whip up and make for such a convenient, portable meal option. Even if you work from home like me having salads already prepped for lunch saves so much time. And the mason jar storage method works wonders for salad recipes that include veggies that marinate well. After sitting in the dressing for a bit they taste like they’ve been pickled. <– Yum!

This black bean fiesta mason jar salad makes for a colorful, convenient on-the-go meal. The lime jalapeño dressing is zesty and really ties the whole salad together.

I have a couple different jar salads on the blog already (like this strawberry spinach jar salad), but this particular mason jar salad is a favorite of mine because it’s so vibrant and has a southwestern, Mexican vibe going on with the black beans, corn, red onion, cilantro and lime jalapeño dressing. The flavors are robust, refreshing and perfect for summer.

This black bean fiesta mason jar salad makes for a colorful, convenient on-the-go meal. The lime jalapeño dressing is zesty and really ties the whole salad together.

Mason Jar Salad Tips:

  • Use wide-mouth jars. It’s much easier to get the ingredients in and out of the jars with a wide mouth. I like the wide-mouth quart Ball jars for meal-sized salads, but the wide-mouth pint Ball jars work for smaller side salads.
  • Leave a little room at the top of the jar so that you can shake it up right before serving. It helps make sure all parts of the salad have some dressing.
  • Pour the salad out onto to a bowl or a plate for serving. You can totally eat the salad out of the jar, but they are a little deep for forks so I find pouring the salad into a dish is much easier.
  • Make sure you add your dressing to the bottom of the jar first. The ingredients you add next will be touching/soaking in the dressing so they should be hearty veggies that will do well marinating.
  • Store your mason jar salads upright in the fridge. If they’re stored on their side or tipped over, the dressing will leak up to the top and may cause your lettuce to get soggy.

Black Bean Fiesta Mason Jar Salad // Plated and ready to enjoy!

How to Make a Salad in a Jar

  • Start by pouring 2-4 Tablespoons of dressing into the bottom of the jar.
  • Add items that will respond well to marinating in the dressing (cucumbers, onions, carrots, mushrooms, etc.)
  • Add your remaining veggies, protein and then the greens. You can really pack the greens in there. I love doing this because it makes the salads huge!
  • Typically if I’m planning to eat my salad within 1-2 days I’ll add the protein/cheese in the jar, but if I’m preparing salads for the week I’ll usually add my protein option to the top of the jar the day of. I treat avocados the same way. If I do add avocado slices to the jar I like sprinkling them with lemon or lime juice to prevent browning.

Black Bean Fiesta Mason Jar Salad

If you try this black bean mason jar salad please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

Print

Black Bean Fiesta Mason Jar Salad


  • Author: Brittany Mullins
  • Prep Time: 20 mins
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2

Description

This black bean fiesta mason jar salad makes for a colorful, convenient meal that will satisfy your craving for Mexican food! The lime jalapeño dressing is zesty and really ties the whole salad together.


Ingredients

  • 1 5-ounce bag of baby spinach/mixed greens
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 3/4 cup corn kernels (fresh or frozen that has been thawed)
  • 1/2 cup shredded purple cabbage
  • 1/2 cup cooked quinoa
  • 1/2 cup shredded carrots
  • 1 cup cooked black beans
  • 1/2 avocado, sliced

Lime Jalapeño Dressing (Makes 3/4 cup):

  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 2 Tablespoons maple syrup
  • 1 Tablespoon cilantro
  • 1 clove garlic
  • 2 teaspoons chopped jalapeno
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Make dressing by placing all dressing ingredients into your blender and blending until smooth.
  2. To build the mason jar salads: Grab two wide-mouth quart size mason jars and add 2-4 Tablespoons of dressing to the bottom of each. Add in onion, carrots and cabbage. Use a fork to toss these veggies in the dressing. Add remaining ingredients in layers in the following order: corn, tomatoes, black beans, quinoa. Fill the rest of the jar with mixed greens and top each with a few cilantro leaves. To serve, pour jar onto a large plate or bowl and top with sliced avocado.

Notes

 

Nutrition

  • Serving Size: 1 jar
  • Calories: 499kcal
  • Sugar: 9g
  • Fat: 18g
  • Carbohydrates: 74g
  • Protein: 18g
  • Cholesterol: 0

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    17 comments
  1. I am curious why you don’t include sodium content in your nutritional information. For those of us living with kidney disease this is vital information.

  2. The recipe looks awesome; however, the sodium in the dressing is half the amount of the RDA. As a person with hypertension, this is not a suitable dressing for me and many others. Don’t know if deleting or reducing salt amount would change the flavor significantly or not!

  3. I love these. I make a lot of mason jar salads too because of their convenience. My husband and I both work from home and it’s so simple to empty the jar on a plate and eat. It gives us time to enjoy our lunch break without having to mess up the kitchen before dinner.

    • Yes! I feel the exact same way. Working from home is nice because you get to eat at home, but I love having my lunch prepped ahead of time otherwise I spend most of my lunch break making a meal and cleaning the dishes. I hope you and your husband get to try this recipe.

  4. Absolutely love this recipe! Do you have a bottled dressing recommendation for time-pressed (or blender-free) occasions?

    • Hi Calley. So glad you like the recipe! The dressing doesn’t have to go in the blender, you can easily just chop everything and whisk it together. It’s just a bit creamier if you blend it. For times when you need a quick bottled dressing I like Tessamae’s (the Lemon Garlic or Zesty Ranch should work well), Primal Kitchen (Green Goddess) or Annie’s (Green Garlic). There’s also Brianna’s Cilantro Lime dressing which is probably the closest in terms of flavor! Hope this helps. I feel like I should do a blog post with my favorite healthy store-bought dressings now. 🙂

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