Black Bean Mason Jar Salad

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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 and I’m hooked.

Black Bean Fiesta Mason Jar Salad

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. 

Black Bean Fiesta Mason Jar Salad

4 from 9 votes
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.
Layers of black bean fiesta mason jar salad, in two jars.
Prep Time 20 minutes
Servings 2

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
 

  • Make dressing by placing all dressing ingredients into your blender and blending until smooth.
  • 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.

Video

Nutrition

Serving: 1jar Calories: 499kcal Carbohydrates: 74g Protein: 18g Fat: 18g Sugar: 9g

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

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Recipe Rating




    24 comments
    1. Lyndi
      March 27, 2021 AT 11:06 pm

      5 stars
      This was the first mason jar salad I’ve ever made and it turned out amazing! The dressing is so good. I’m making it again!

      1. Brittany Mullins
        March 28, 2021 AT 10:26 pm

        Woo! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Lyndi.

    2. Jennifer
      March 21, 2021 AT 7:22 pm

      5 stars
      Hello

      Who many time this kind of salad jar can be keep in the fridge?

      Thank you

      1. Ina
        June 11, 2021 AT 6:02 pm

        5 stars
        All of these salads look absolutely delicious. I am looking forward to trying them all.

      2. Brittany Mullins
        March 22, 2021 AT 2:49 pm

        This salad should keep fresh for 3-4 days in the fridge.

    3. Kiran
      November 4, 2019 AT 7:59 pm

      5 stars
      Seriously love this recipe! I went on a road trip recently and made this recipe to take along. It kept so well in the car for 3 or 4 hours.

      1. Brittany Mullins
        November 4, 2019 AT 10:04 pm

        Woot woot! I’m so happy to hear that you enjoyed this salad, Kiran! I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other readers. <3

    4. Amc
      June 18, 2019 AT 8:11 am

      Looks delicious I am going to try this how do I get the carb count lower for each serving?Thanks

    5. Bev
      June 7, 2019 AT 6:59 pm

      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.

      1. Brittany Mullins
        June 7, 2019 AT 10:33 pm

        I usually just do macronutrients, but it’s good to know that sodium is important for you. I’ll keep that in mind and try to add sodium content for my recipes when possible.

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