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Layers of black bean fiesta mason jar salad, in two jars.

Black Bean Fiesta Mason Jar Salad

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


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.


  • 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


  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.


  • Serving Size: 1 jar
  • Calories: 499kcal
  • Sugar: 9g
  • Fat: 18g
  • Carbohydrates: 74g
  • Protein: 18g
  • Cholesterol: 0
Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!