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Layers of black bean fiesta mason jar salad, in two jars.
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4.42 from 12 votes

Black Bean Fiesta Mason Jar Salad

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.
Prep Time20 minutes
Servings: 2


  • 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


  • 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.



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